Stuffed Tandoori Mushrooms


I’ve had this phase recently where I went on for almost two weeks without any food experimentation. This sort of put me into a very uncreative mind-set and left me feeling a bit frustrated.

I usually find cooking therapeutic because it diverts the mind from all the chaos in my life. I can zone out and focus on menial tasks like cutting or chopping or basically thinking about which spice matches with what and that helps my mind to de-stress. Of course, for someone who has a least care for cooking, this can on the contrary be a stressful scenario.


So, on a Sunday following the uninspired phase, I decided to go all out and create an elaborate dish and give my mental frame a much needed boost. By now, I guess you must have realised that food and anything remotely related to it relaxes me.


I ditched all the recipe books, shows or anything that I would have learnt on my travels etc. and just decided to move ahead with what came to my mind and create the dish.


Here’s sharing the stuffed mushroom dish in a Tandoori marinade that I came up with.



Cleaned Button Mushrooms caps – 12 nos.

Oil for roasting / Grilling


For the filling:

Cottage Cheese – 200GM finely grated

Chopped Coriander leaves – ½ cup

Salt to taste

Processed cheese: ½ cup grated

Finely Chopped Green Chilli – 1


For the Tandoori Spice Mix:

Black pepper – 6-8 corns

Cloves – 3-4 nos.

Cardamom – 3-4 nos.

Cinnamon stick – 1 inch bark

Dried Red Chillies: 2 nos.

Fennel Seeds – 1/4th Teaspoon

Cumin Seeds – ½ teaspoon

Star Anise – ½ flower

Coriander seeds – 1 teaspoon

Coriander leaves – 3 tablespoons


For the Marinade

Onion – 1 finely chopped

Garlic – 4-5 cloves, roughly chopped

Ginger – 2 inch piece – roughly chopped

Green Chillies – 2 chopped in half

Turmeric powder – 1 teaspoon

Cumin seed powder – 1 teaspoon

Red chilli powder – ½ teaspoon

Salt to taste

Tomatoes – 1 cupful, chopped

Chopped Coriander – ½ cup

Dry fenugreek leaves [Kasoori Methi] – ½ teaspoon

Gram flour – 2 tablespoons



  • Clean and gently wash the mushroom caps. Dry and leave aside.


For the Tandoori Spice Mix:

  • Dry roast all the spices except the coriander leaves on a low flame.
  • Once you start smelling the aromatics from the mix, add in the coriander leaves and roast for another couple of minutes.
  • Ensure that they do not get burnt.
  • Grind the spices using a mortar and pestle. Believe me, this brings out their best flavour.
  • A simpler short-cut is using an electric grinder if you wish to grind the spices but then again, the flavour and texture does get affected.


For the Mushroom Filling:

  • Grate the cottage cheese in a bowl.
  • Add in the chopped green chillies, coriander leaves and grated processed cheese.
  • Add in salt as per taste.
  • Mix well and leave on a side.
  • Fill the Mushroom caps with the Cottage Cheese Filling.


For the Marinade:

  • Heat the oil in a pan.
  • Add in the garlic, green chillies and ginger and roast well till they start turning golden.
  • Add in the chopped onions and sauté till they turn golden.
  • Add in the turmeric powder, red chilli powder, cumin seed powder and sauté till the fat gets released.
  • Add in 2 teaspoon of the Tandoori Spice Mix and sauté again. If you feel, you can reduce or increase the Tandoori mix as per your taste.
  • Add in the tomatoes and sauté again for 3-4 minutes until they are softened and it resembles sort of a dry gravy.
  • Season with salt.
  • Add in the chopped coriander and dry fenugreek powder and sauté for another minute.
  • Take off the mixture of the flame and cool.
  • Create a rough puree of this dry gravy using a blender. Add a little water if you need (Mind you, very little).
  • Add the gram flour to this and mix well.
  • Keep aside.


The Final Assembly:

  • Coat the Filled Mushrooms with the Tandoori gravy marinade and leave aside for 4-5 hours. You can also leave it overnight covered in the refrigerator.
  • Skewer the Mushroom caps in a wooden skewer after marinating.
  • Grill over hot coals for the best kind of smokey flavour you can ever get.
  • Conversely, these can be grilled on a pan with a little oil until the flavours start releasing – maybe about 4-5 minutes.
  • Serve hot with sliced onion rings and a wedge of lemon.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s