Stuffed Mushroom Tikka ....a vegetarian starter recipe

If you are looking for a stuffed mushroom recipe, your search ends here. Learn how to make stuffed mushroom tikka starter…super easy and super delish!

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This stuffed mushroom tandoori masala is just perfect to serve as a starter or an appetizer. It is “something different” and is enjoyed by one and all. My personal favourite stuffed mushroom recipe.

The mushrooms can be marinated, stuffed ahead and stored in the fridge till it’s time to cook them. Cooking the mushrooms on a pan hardly takes any time. It is one of those vegetarian starter recipes that are for keeps.

(भरवां मशरूम टिक्का रेसिपी )

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Stuffed Mushroom Tikka                Serves 3 to 4

Ingredients

Button Mushroom – 200g

SPECIAL SPICE MIX

Coriander seeds – ¼ cup

Cumin seeds – 1/8 cup

Green cardamoms – 4

Red chilli – 1

MARINADE

Hung curd – 3 to 4 tbsp

Garlic (grated) – ½ tsp

Ginger (grated) – ½ tsp

Coriander leaves chopped – ½ tbsp

Kasuri methi/Dried fenugreek – 1 tsp

Chaat Masala powder – ½ tsp

Garam Masala powder – ¼ tsp

Kashmiri red chili powder – ½ tsp

Special spice mix – 1 tsp

Turmeric powder – a pinch

Salt – ½ tsp

Mustard oil – 2 tsp

Besan/gram flour – 2 tbsp

FILLING

Paneer/ Cottage cheese (grated) – 1/3 cup

Mozzarella – 1 ½ tbsp

Raisins/Kishmish (chopped) – 1 tbsp

Roasted cashew nuts (chopped) – 1 tbsp

Coriander leaves chopped – 1 tbsp

Kasuri methi/Dried fenugreek – 1 tsp

Chaat Masala powder – ¼  tsp

Garam Masala powder – 1/8 tsp

Special spice mix – ½ tsp

Salt – ¼ tsp

Oil for cooking – vegetable oil (1 tbsp) + mustard oil (1/2 tbsp)

Method:

1.    For the SPECIAL SPICE MIX: dry roast the spices, cool and grind them coarsely. Keep aside.

2.    Wash, clean and peel the mushrooms. Remove the stalk or stem from all of them.

3.    For the MARINADE: Mix all the ingredients well in a large bowl.

4.    Add the mushrooms into the marinade and mix to coat them well. Leave aside for half an hour.

5.    For the FILLING: mix all the ingredients along with a tablespoon of the marinade.

6.    Scoop out the marinade from the cavities in the mushrooms. Stuff them with the FILLING mixture. Coat them with left over marinade.

7.    Add the Oil for cooking into the bowl that had the marinade. Mix well and keep aside.

8.    Cook the mushrooms on a hot pan over medium heat. Turn them from time to time and baste them with the oil marinade mix. They should be ready in a few minutes.

9.    Serve them hot with spicy green chutney and onion rings.

 © Rinki’s Kitchen