Flavorful Mushroom Tikka makes a delightful vegan appetizer!
Mushrooms are coated with a almond milk yogurt based marinade and then roasted in the oven until cooked and little charred.
I have been cooking with mushrooms a lot lately.
The reason is that my in-laws are here and I have some company in my mushroom fan club! Yes, finally!
Sarvesh hates mushrooms so I never get a chance to cook with them as much I would like to.
But now that there are 3 of us who like mushrooms, it’s definitely making an appearance in my kitchen more regularly.
The other day, I got these white mushrooms and cremini mushrooms from the grocery store and made these Vegan Mushroom Tikka!
They turned out really well and my in-laws loved them!
This Mushroom Tikka
✓ is vegan and gluten-free
✓ makes an easy appetizer for everyone to enjoy
✓ perfect for grilling
✓ packed with flavors which will impress the meat eaters as well!
The flavor of this mushroom tikka comes from the its marinade.
To marinate the mushrooms, I have used almond milk yogurt here (hence this recipe is vegan) but plain milk yogurt would work just fine.
Before using the yogurt in the recipe, I place it in a strainer with a bowl below and let it sit for 20-30 minutes. This way, I have thick yogurt for the marinade as the excess fluid drains off.
Alternatively you can use greek yogurt which is thick to begin with.
The yogurt is mixed with lot of spices like coriander powder, garam masala, chili powder. I also add ginger-garlic paste, fresh cilantro and mustard oil.
I love using little mustard oil in such marinades, really gives a nice flavor.
Once the marinade is ready, I add the mushrooms and coat them with it. For this mushroom tikka recipe, I used a mix of white mushrooms and cremini mushrooms.
You can make this with all white mushrooms too. I just had both at hands and so I ended up using both for the recipe.
Cooking The Mushroom Tikka
Once the tikka is marinated, I let it sit in the refrigerator for at least an hour. This gives the time for the mushrooms to soak in the all the flavors.
You can even keep it for 3 to 4 hours or overnight but 1 hour in minimum.
Before cooking the tikka, I arranged the mushrooms on wooden skewers.
Here’s a handy tip- if you are using wooden skewers, dip them in warm water for around 30 minutes before using in the recipe.
This way the skewers won’t burn when you are cooking the mushrooms, either in the oven or while grilling.
I cooked this mushroom tikka in my oven but you can cook it on stove-top or you can grill it as well.
To cook on stove-top, use a grill pan and brush it with oil. Then place the skewers on the pan and cook until mushrooms are golden brown from both sides. Keep turning every 5 minutes or so.
For the grill, I would do the same. Cook for around 15 to 20 minutes, turning every 5 minutes or so.
Before you start, place the yogurt (I have used plain almond milk yogurt here) in a strainer with a bowl below it. Let the yogurt strain for 20 to 30 minutes. You need thick yogurt for this recipe.
1- Place the strained yogurt in a large bowl.
2- Add ginger-garlic paste, besan, coriander powder, garam masala, red chili powder, kashmiri red chili powder (if using), chaat masala and salt.
3- Add in the mustard oil. If you don’t have mustard oil, you can use olive oil or any other oil of choice.
4- Stir in the chopped cilantro. You can also use a mix of cilantro and mint here.
5- Using a whisk, mix it all together. The marinade is now ready.
6- Add in the mushrooms to the marinade. Make sure to clean and pat dry them before adding to the marinade.
7- Toss to combine so that all mushrooms are well coated with the marinade. Cover and refrigerate for at least an hour. Meanwhile pre-heat oven to 400 F degrees.
8- Then arrange the mushrooms on wooden skewers.
Line a baking tray with aluminium foil and spray the foil lightly with a non-stick spray. Place the skewers on the sheet.
Bake at 400 F degrees for 25 minutes. Then press the broil button and broil for 2 to 3 minutes until the mushrooms look little charred.
Remove from oven and serve mushroom tikka with cilantro chutney and lemon wedges!
If you’ve tried Mushroom Tikka Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
- 1/2 cup + 1 tablespoon almond milk yogurt or use regular whole milk yogurt
- 2 teaspoons ginger garlic paste
- 1 tablespoon+1 teaspoon besan gram flour
- 1.5 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder or to taste
- 1/4 teaspoon kashmiri red chili powder optional
- 1/2 teaspoon chaat masala
- 1/2 teaspoon salt
- 1.5 teaspoons mustard oil
- 2 tablespoons chopped cilantro
- 10 oz mushrooms around 290 grams, I used a mix of white and cremini mushrooms
- lemon or lime wedges for serving
- Before you start, place the yogurt (I have used plain almond milk yogurt here) in a strainer with a bowl below it. Let the yogurt strain for 20 to 30 minutes. You need thick yogurt for this recipe.
- Then place the strained yogurt in a large bowl.
- Add ginger-garlic paste, besan, coriander powder, garam masala, red chili powder, kashmiri red chili powder (if using), chaat masala and salt.
- Add in the mustard oil. If you don't have mustard oil, you can use olive oil or any other oil of choice. Stir in the chopped cilantro. You can also use a mix of cilantro and mint here.
- Using a whisk, mix it all together. The marinade is now ready.
- Add in the mushrooms to the marinade. Make sure to clean and pat dry them before adding to the marinade.
- Toss to combine so that all mushrooms are well coated with the marinade. Cover and refrigerate for at least an hour. Meanwhile pre-heat oven to 400 F degrees.
- After an hour, arrange the mushrooms on wooden skewers.
- Line a baking tray with aluminium foil and spray the foil lightly with a non-stick spray. Place the skewers on the sheet.
- Bake at 400 F degrees for 25 minutes. Then press the broil button and broil for 2 to 3 minutes until the mushrooms look little charred.
- Remove from oven and serve mushroom tikka with cilantro chutney and lemon wedges!
- You can use olive oil in case you don't have mustard oil for the marinade.
- Regular milk yogurt would work just fine for this recipe.
28 thoughts on “Mushroom Tikka”
Made this for the first time tonight. Absolutely delicious with a very unique taste. Will certainly make again! Served with bhindi masala, onion ring pakoras, and rice with a big gobbet of hot lime pickle.
love those serving sides! yum!
I tried this recipe and the family absolutely loved it. Thank you.
Next time I am going to try it on chicken tikka and I found the flavours amazing. Will it work if I tried it on baby potatoes, do I need to boil them first and then dip them in marinade. I think 20-25 minutes in the oven will cook them.Regards Pankaj.
you will need to boil the potatoes first, refer to this recipe: https://www.cookwithmanali.com/malai-aloo-tikka/
glad you liked it!
Truly appreciate the way you made this wonderful mushroom tikka recipe. Everything is so nicely described that really helped. Looking forward for more such delicious recipes.
Not yet tried but revert back after trying
This recipe is absolutely delicious. We did some that were pan-fried until the marinade developed a beautiful golden crust in parts.
Added bonus: We had some leftovers which were chilled in the fridge. The mushrooms are equally delicious served cold with the coriander (cilantro) chutney as a dipping sauce. Perfect for a party platter that can be made ahead.
0i tried this recipe , kids loved it . But there were some problems like when I merinated overnight , it releases some water even though I used hung curd. Second when I baking in otg then tikka released water too in tray.. what can be reason?
mushrooms release a lot of water, they are like that by nature. the tikka is fine once baked since all the moisture evaporates by then. If you want you can bake the mushrooms at 400 F for 10 minutes initially. Transfer them to paper towel so that it soaks all the moisture and then marinate and bake. Extra step but that will help.