Tandoori Mushrooms with Yoghurt Marinade

For the mushrooms:

8 large button mushrooms
1 tsp sea salt
Pinch chilli powder
2 tsp lemon juice

Remove the stems from the mushrooms and wipe off any dirt with a soft cloth. Sprinkle over the salt, chilli and lemon juice and set aside.

 

For the stuffing:

1 tbsp vegetable oil
½ brown onion, chopped
½ tsp grated fresh ginger
Pinch turmeric
Pinch chilli powder
Salt to taste
1 tomato, skinned & finely chopped

Heat the oil and gently fry the onion until soft then add the ginger, turmeric, chilli and salt to taste. Stir well and add tomato. Divide the filling evenly between the mushrooms.

 

For the marinade:

2 tbsp yoghurt
1 clove garlic, peeled & crushed
½ tsp grated fresh ginger
Pinch chilli powder
Pinch paprika
Pinch ground coriander
Pinch garam masala
Salt to taste

Mix together all ingredients and spoon over the stuffed mushrooms and make sure the stuffing is covered. Bake at 180ºC for 6–7 minutes and serve with mango salsa. Serves 4.