Foodea’s canned mushrooms are a convenient and flavorful addition to your culinary creations. Packed in their natural juices, these mushrooms maintain their earthy taste and are ready to enhance your pasta, stir-fries, or pizza.
Quantity – 800 gm
MADE FROM FOODEA TANDOORI BUTTON MUSHROOM
Ingredients for Tandoori Butter Mushroom
5stems
onion
ginger
garlic
Green Chilli
peppers
cream cheese
cilantro chutney
cardamom powder
garam masala
Kashmiri red chili powder
Kasuri Methi
ginger-garlic paste
Method
Make the stuffing
Heat 2 teaspoons of oil in a pan on medium heat. Once hot, add 1-inch chopped ginger, 4-5 chopped garlic, 1 chopped green chili and 1/2 cup chopped red onion. Cook for 2 minutes until the onions soften.
Add 1/2 cup chopped peppers (I used a mix of green & red) and the chopped mushroom stems that we had prepped earlier. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Mix and cook for 5 to 6 minutes until the moisture from the mixture dries up. Remove the pan from heat.
To make the stuffing, take 4 oz cream cheese (room temperature) in a bowl and add 1 & 1/2 tablespoons cilantro chutney to it. Mix using a spatula until well combined.
Add 2 tablespoons grated mozzarella cheese and the prepared onion-mushroom and pepper mixture to it. Also add remaining 1/4 teaspoon salt and 1 tablespoons crushed kasuri methi.
Mix until it is all well combined. The stuffing for the mushroom is now ready.
Take the prepared mushrooms and fill the cavities with the prepared filling. Fill them all the way to the top so they are heaping full. You might be left with some of the stuffing and you can fill some more mushrooms if you have extra. Set these aside and work on the marinade.
Make the marinade
take a large pan/bowl and add 6 tablespoons of yogurt to it. Make sure the yogurt is thick, you can drain the yogurt using a strainer for 3 to 4 hours and then use in the recipe.
Now, to that yogurt add the following
2 cream cheese (at room temperature)
2 tablespoons heavy cream
2 & 1/2 teaspoons ginger-garlic paste
1 teaspoon cardamom powder
1 teaspoon Kashmiri red chili powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon salt
Using a whisk, mix until everything is well combined and the marinade is smooth.
Add the mushrooms to the marinade.
Mix until the mushrooms are well coated with the prepared marinade. Preheat oven to 400 F degrees.
Line a baking sheet with aluminum foil and spray with an oil spray. Arrange the stuffed tandoori mushrooms on the baking sheet and spray with more oil on top. Bake at 400 F degrees for around 20 to 25 minutes. I baked mine for 25 minutes.
Take them out of the oven and let cool for 5 minutes. To give the mushrooms that smoky flavor (which is really important for tandoori mushrooms) we need to char the mushrooms over direct heat. Arrange them on a skewer. Don’t overcrowd, place only 3 to 4 mushrooms per skewer.
