Mushroom Tikka
Jul 16, 2019
Mushrooms coated with a flavorful marinade and then cooked in the oven (or on the grill) until browned and little charred! This Mushroom Tikka makes a great appetizer for any occasion and is also vegan.
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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.
Method
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!
Mushroom Tikka
Ingredients
- 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
Instructions
- 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!
Notes
- 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.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
