Tandoori Mushrooms Stuffed With Paneer Recipe

Prepare mushrooms

Clean the mushrooms by wiping with a damp cloth. Remove stems and, if using large portobellos, scrape out gills with a spoon to create a cavity. Lightly brush both sides with 1 tbs oil and season inside cavities with a pinch of salt. Set aside.

Make paneer stuffing

Heat 1 tbs oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add grated ginger and garlic paste; sauté 30 seconds until aromatic. Add chopped tomato and cook 2–3 minutes until softened and most moisture has evaporated. Add ground cumin and 0.5 tsp salt; cook 30 seconds. Remove from heat and let cool 2 minutes.

In a mixing bowl combine crumbled paneer, the cooked onion–tomato mixture, chopped green chili, chopped cilantro, juice of 1 lime, 0.5 tsp chat masala and mix well. Taste and adjust salt or lemon. The stuffing should be moist but not runny; if too dry, add 1–2 tbs yogurt or a splash of water.

Fill each mushroom cap generously with the paneer mixture, pressing lightly so the stuffing adheres. Return stuffed mushrooms to a plate and refrigerate while you make the marinade (about 10–15 minutes) so flavors meld and stuffing firms up slightly.

Prepare marinade

In a bowl whisk together whisked yogurt, tandoori masala powder, red chili powder, turmeric, garlic paste, grated ginger, lemon juice, crushed kasuri methi, 0.5 tsp salt and 1 tbs oil until smooth and homogenous.

Lightly coat the exterior of each stuffed mushroom with the tandoori marinade using a brush or spoon; avoid saturating the stuffing inside. Place mushrooms on a foil-lined tray or a baking sheet. Reserve any leftover marinade for basting.

Choose one of the following cooking methods (times are approximate): - Oven: Preheat oven to 220°C (430°F). Roast mushrooms on the middle rack for 12–16 minutes until marinade is set and edges of mushrooms are slightly charred. If you want more char, switch to broil/grill for the final 2–3 minutes, watching closely to avoid burning. - Grill: Preheat grill to medium-high. Place mushrooms, marinated side up, and grill for 8–10 minutes with lid closed, then flip and grill 2–3 minutes for light char. Baste once with reserved marinade halfway through. - Stovetop skillet: Heat a heavy cast-iron skillet over medium-high with a little oil. Place mushrooms marinated-side down and sear 3–4 minutes until brown, then flip and cover skillet, reducing to medium heat and cook 6–8 minutes until cooked through, basting once or twice.

Remove cooked mushrooms to a serving plate and let rest 3 minutes.

Sprinkle chopped cilantro and a light dusting of chaat masala over the mushrooms. Serve hot with lemon wedges on the side for squeezing over each mushroom before eating.