- Serves: 4
- Cooks In: 15 minutes
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Ingredients
1 cup Greek-style natural yoghurt
5 tbs tandoori paste
1 tsp ground cumin
500g cup mushrooms
Coriander leaves, yoghurt, naan bread & lemon wedges, to serve
Method
1
Preheat oven to 250°C or 230°C fan forced. Combine 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
Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.
Ingredients
1 cup Greek-style natural yoghurt
5 tbs tandoori paste
1 tsp ground cumin
500g cup mushrooms
Coriander leaves, yoghurt, naan bread & lemon wedges, to serve
Directions
1
Preheat oven to 250°C or 230°C fan forced. Combine 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
Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.
