Tandoori roasted cup mushrooms

  • Serves: 4
  • Cooks In: 15 minutes
  • Share:


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.

Tandoori roasted cup mushrooms

Tags:

 Asian, Lunch, Vegetarian

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