Make a delicious tandoori marinade, skewer the mushrooms and grill for a smoky finish. A stunning vegetarian appetiser. They taste superb with salad, naan and your favourite dips and chutneys. You can also serve them as a starter, alongside Mint and Coriander Chutney. They make for a refreshing change from Paneer Tikka, Onion Bhajis and Samosas.
The ultimate vegetarian barbecue recipe
Make these bbq mushroom kebabs in summer for a unique vegetarian barbecue dish, or bake them in the oven for a meat-free meal you can enjoy all year round.
What’s in the mushroom tikka stuffing?
The wholesome texture comes from juicy mushrooms, cheesy filling and flavoursome tandoori marinade. Thick yoghurt, sweetcorn, mozzarella and a few simple spices give the filling a melty centre. This delicious Tandoori Stuffed Mushroom Tikka recipe uses no meat substitutes, tofu or other soy-based products.
The best mushrooms for mushroom tikka
Mushroom tikka is such a forgiving recipe. You can really use any stuffable mushrooms of your liking (is stuffable a word? It should be!). I find the more robust the mushroom, the better it will hold on the skewer. Button mushrooms or chestnut mushrooms are perfect for this very reason. This being said, you can also try this recipe with Portobello mushrooms. This will mitigate the need to use any skewers; you can grill the mushrooms directly on a barbecue or in the oven.
5 Tips for Perfect Tandoori Marinade
- For the biggest flavours, use whole spices where possible. Grind them yourself and smell the difference between this and the pre-ground spices in your cupboard.
- The marinade should be strong because what you’re putting it on is probably pretty bland. Taste it and remember to be bold with the flavours.
- Add a little yoghurt to give the marinade body and tang. You can add a squeeze of lemon as well as yoghurt.
- Roasted gram flour is the one. Toast up a tablespoon or so in a dry frying pan until it turns nutty and aromatic. The colour will change from pale yellow to slightly pink in under 2 minutes. Stir it all the time. Along with the yoghurt, this will really help the spices cling to your paneer/veg/other ingredients.
- Temper! Heat 2-3 tablespoons of oil in a pan until it’s smoking hot. Add it to the marinade paste and stir in for a beautifully tempered marinade that’s ready to use for all kinds of protein and veg. This last step is great for if you’re not adding melting ingredients like cheese to the marinade. Since the recipe below uses cheese, it’s best to skip this step here.
How long should I marinate tikka for?
Marinate the protein/veg for a minimum of 30 minutes to give the ingredients time to get acquainted. If you have time, you can make and assemble the mushrooms in tandoori marinade the night before. Be sure to keep it covered in the fridge.
Special equipment for this vegetarian stuffed mushroom recipe
I have these flat metal seekhs. They ensure the mixture doesn’t slide off. If using round bamboo skewers, please make sure they’re quite thick. You can always make them smaller if you’re having a hard time. Always soak bamboo/wooden skewers in cold water at least 2 hours prior to using. If you don’t, they will almost certainly burn in the oven or on the barbecue.
How to get a tandoori flavour without a tandoor or barbecue
Bake the marinated skewers in a very hot oven for 10-12 minutes. Turn the oven up as high as it will go. Most domestic ovens go up to around 200°C/400°F. Allow the handles of the skewers to cool slightly and then one at a time, flame-cook the tikka kebabs over the gas cooker to infuse deep, smoky flavours into the food. This method works for everything from traditional tikka, to seekh kebabs, naan, kulcha and more! In this recipe, the cheese and yoghurt combo in the marinade ensures the outside becomes freckled with the familiar scorch marks you’d expect from a restaurant or street-style tandoori dish.
How to give tandoori food a red colour
Kashmiri Chilli Powder is your friend. It has a mild heat and beautiful red colour. Most restaurants and street vendors add red food colour to their marinade for the iconic and eye-popping crimson colour. I’m not opposed to food colours in cooking but I just don’t find it necessary in this dish. If you can’t get hold of it, use equal parts paprika and regular chilli powder in its place. I often use tomato paste for colour and tang which isn’t traditional but works a treat.
Can I make this Tandoori Stuffed Mushroom Tikka ahead of time?
Yes! Assemble all the components ahead of time to make things easier. You can keep the uncooked, marinated skewers covered in the fridge for up to 2 days.
Is this Tandoori Stuffed Mushroom Tikka vegan?
The recipe below is not vegan. It includes both yoghurt and cheese, both of which you can easily substitute with vegan alternatives. Try to find a thick vegan yoghurt and a dairy-free mozzarella-style cheese blend that melts well.
Is this mushroom tikka recipe gluten free?
Yes, this recipe is free from wheat/gluten if you serve it with gluten-free bread or wraps. The skewers themselves are also a great vegetarian keto recipe.
How to serve mushroom tikka
Serve it up with a pool of coriander and mint chutney (recipe linked below), fresh salad and lemon wedges. You can also toss in raw red onion slices and serve with butter naan or garlic naan for a North Indian-style feast.
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If you like this, you’ll love my recipe for Tandoori Paneer Tikka
More of my favourite Indian vegetarian barbecue recipes
Love Sanjana BBQ You can grill the mushroom tikka on a barbecue. This gives them a lovely flavour. Turn them often and baste with marinade as required. They will take around 10-12 minutes to cook through. Make ahead Assemble all the components ahead of time to make things easier. You can keep the uncooked, marinated skewers covered in the fridge for up to 2 days. Share this recipe
