500 g Button Mushrooms
1 cup Greek-style natural yoghurt (Plus extra to serve)
5 tbsp Tandoori Paste
1 tsp Ground cumin
1 Packet of naan bread
1 Lemon - cut into wedges
1 Bunch of coriander leaves - picked & washed
1
Preheat oven to 250°C or 230°C fan forced. Wipe whole button mushrooms with a damp cloth if needed. Combine 1 cup of yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
2
Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
3
Serve on a platter, topped with coriander leaves, lemon wedges, yoghurt on the side. Load into naan bread and enjoy!
Ingredients
500 g Button Mushrooms
1 cup Greek-style natural yoghurt (Plus extra to serve)
5 tbsp Tandoori Paste
1 tsp Ground cumin
1 Packet of naan bread
1 Lemon - cut into wedges
1 Bunch of coriander leaves - picked & washed