Tandoori Roasted Mushroom Cups

Tandoori roasted mushroom cups recipe
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 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

Directions

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!

Tandoori Roasted Mushroom Cups

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