If you are a fan of Indian food, you must try this mushroom tikka! The taste is ok unbelievable.
It couldn’t be easier to make – just coat some mushrooms in a deliciously spiced yogurt marinade, then bake until juicy. Packed with taste. The spices in the marinade intensifies as it cooks and the mushrooms become almost crispy around the edges – it’s truly amazing.
I love a good mushroom recipe and this is such a versatile one.
This easy mushroom tikka would make a great Indian appetizer, or an Indian side dish with a feast of various vegetarian curries. Or if you’re not planning a big feast, I served mine as a light lunch with naan bread and salad. Seriously one of the best lunches I’ve ever had months.
Much like the regular (but obviously less vegetarian) chicken tikka, you can cook this mushroom tikka on metal skewers if you prefer. I tested recipes using skewers, as well as just baking the mushrooms on a baking tray, and to be honest, the skewers were more faff than they were worth. They looked beautiful though, so it’s up to you!
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❤️ Why you’ll love this recipe
- It’s quite healthy, simply made with mushrooms, Greek yogurt and spices.
- The flavors are truly unreal – you have to try it!
- This mushroom tikka is a versatile dish, and can be served as a light lunch or as part of a more elaborate feast.
- This is a quick and easy mushroom recipe, requiring very little skill.
- This food is super low calorie.
🥗 Ingredients
Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples like oil, salt and pepper. See printable recipe card below for detailed ingredient amounts.
- mushroom. It doesn’t really matter what kind of mushrooms you use – button mushrooms, chestnut mushrooms, portobello mushrooms, etc. will all be great. I used chestnut mushrooms.
- Greek yogurt
- lemon juice
- spices – I used curry powder, smoked paprika, chili powder and turmeric.
- cilantroto garnish
👌 Top tip
If you don’t already have a well-stocked spice collection, don’t bother buying each individual spice for this recipe. Instead, a decent store-bought spice mix (such as a tikka mix) will work just as well.
📋 Instructions
Here’s how to make this recipe – see below for printable recipe with detailed ingredients and instructions.
Step 1: Combine Greek yogurt and lemon juice with all the spices to make a delicious tikka marinade.
Step 2: Add the mushrooms, and mix well until fully coated. If you have time, leave it to marinate for a while.
Step 3: Spread the mushrooms on a baking tray and saute until they are soft and juicy and the marinade is brown and slightly crispy.
Step 4: Serve hot – my favorite with naan bread and salad.
👌 Top tip
You can use additional vegetables with the mushrooms if you like. Chunks of pepper and onion will work really well. You can also add chunks of paneer paneer!
💭 Recipe FAQs
Tikka is a popular dish in South Asian cuisine. It consists of small pieces of meat or vegetables, marinated in yogurt and spices. Tikka is usually cooked in a pitcher-shaped oven called a tandoor, but a regular oven works just as well!
If you like, you can thread the marinated mushroom pieces onto metal skewers before baking in the oven. I’ve tried it this way, as well as baking the mushrooms straight on the tray and I found the skewers to be an unnecessary faff. It looks nice though!
If you like, you can add the mushrooms to the marinade and then refrigerate the bowl for a day or so, until you’re ready to bake. Even the mushrooms can absorb more flavor from the marinade this way.
They are best eaten fresh, but if you want to reheat them, the microwave is the best option to keep them juicy. Don’t overcook them, or else they may become too chewy.
I haven’t tried cooking this mushroom tikka on the barbecue, but it definitely looks worth a try. I like to cook them over medium heat, so the mushrooms have a chance to soften before the spices burn. It might be easier to use skewers for this, so they don’t fall through the grill!
🍄 More mushroom recipes
📖 Printable Recipes
Mushroom tikka
This mushroom tikka is baked in a simple spiced yogurt marinade, which intensifies as it cooks and crisps round the edges. Irresistible!
If you cook this recipe, don’t forget to give a star rating!
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Serving: 2 people
Calories: 109kcal
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instructions
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Add the Greek yogurt to a mixing bowl, along with the lemon juice and all the spices (curry powder through black pepper). Mix well to combine.
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If you are using large mushrooms, cut them into small pieces. My chestnut mushrooms were medium sized, so I cut them in half. Smaller mushrooms like button mushrooms can be left whole and larger ones may need to be quartered.
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Add the mushrooms to the bowl and stir well to coat well with the yogurt mixture.
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If you have time, leave the mushrooms to marinate for 20 minutes or longer.
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While the mushrooms are marinating, preheat the oven to 190°C (gas mark 5 / 375°F) and lightly oil a baking tray.
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If you like, feed the mushrooms on metal skewers. If you don’t have skewers, or you run out of space on them, you can simply spread the mushrooms on the baking tray. I’ve tested it both ways, and they work exactly the same – they look great on skewers!
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Bake for about 25 minutes, stirring once, until the mushrooms are soft and juicy and the marinade is browned and slightly crispy. Serve with some chopped cilantro on top if desired.
nutrition
Worship: 1 the part – Calories: 109 kcal – Sugars: 10.8 g – Protein: 5.7 g – Fat: 6.1 g – Saturated Fat: 1.9 g – Cholesterol: 3 mg – Sodium: 596 mg – Potassium: 466 mg – Fiber: 2.6 g – Sugar: 6.6 g – Calcium: 26 mg – Iron: 5 mg
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional value if your health requires accuracy.
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