Stuffed Mushroom Tikka Recipe
Indulge in the irresistible fusion of smoky and cheesy flavors with our Cheesy Stuffed Mushroom Tikka a delectable appetizer that promises to tantalize your taste buds! Succulent mushroom caps are generously stuffed with a rich, spiced cheese filling, then marinated in a traditional tikka masala blend featuring yogurt, ginger garlic, and aromatic spices. Grilled or baked to perfection, these stuffed mushrooms develop a delightful char on the outside while the cheesy center turns gloriously molten. The contrasting textures of juicy mushrooms and gooey, flavorful filling make every bite a heavenly experience. Perfect for parties, game nights, or as a gourmet starter, this innovative twist on classic mushroom tikka is sure to be the star of your dining table. Garnish with chaat masala and lemon wedges for an extra zing
Ingredients
4 Tablespoon hung curd
1 Tablespoon mustard oil
1 Tablespoon Kashmiri red chili powder
1/2 Tablespoon garam masala
1/2 Tablespoon coriander powder
Salt to taste
1/4 Tablespoon black salt
1/4 Tablespoon roasted kasuri methi powder
1 Tablespoon ginger garlic green chili paste
Half of lemon juice
Live charcoal
Mustard oil
400 Gram Mushroom
For Stuffing
50 Gram paneer grated
A pinch salt
1 Tablespoon ginger chopped
2 NOS green chili chopped
A handful mint chopped
A handful fresh coriander leaves
A pinch cardamon powder
A pinch chaat masala
1 Tablespoon powdered sugar
Veggies For Skewering
As needed onion diced
As needed capsicum diced
Cooking In Pan
1 Tablespoon ghee
Cooking Over Direct Flame
Butter melted
Step:1
Ina large bowl add hung curd along with all the remaining ingredients of the marinade and whisk it into a smooth marinade
Step:2
To give the marinade a smoky flavor , place a small bowl with live charcoal inside it , add a spoonful of mustard oil , cover and let the marinade smoke for 4-5 minutes , then uncover and discard the charcoal carefully . Mix well and your tandoori marinade is ready
Step:3
Prep the mushroom by plucking the stem out and scrape the insides to from a cup . Try using medium sized mushroom for this recipe for the stuffing , grate and add the paneer and the cheese in a bowl and add all the remaining ingredients and mix well , taste and adjust seasoning if needed
Step:4
Stuff the mushroom with the stuffing using a spoon , make sure you press the stuffing inside firmly to lock it inside , otherwise the stuffing might fall out while coating with the marinade . I like to use bamboo skewers to make any kind of tikkas , just soak them in water for 30 minutes so that they don’t burn while cooking
Step:5
Skewer , then coat the mushroom and skewer it , you can skewer about 4-5 mushrooms on one skewer , in the end you can again add a dice of capsicum and onion , ready as many skewers as needed . Do not coat the mushroom with the marinade and let it rest , the mushroom will start oozing out water which will make the marinade drip
Step:6
To cook them on a pan , heat the pan over high flame and then add very little ghee or oil . Once the ghee heats up , place the skewers 3-4 at a time if you have a large enough pan , cook the tikkas over medium high flame , until golden brown from one side then turn and cook them similarly on the other , your delicious stuffed mushroom tikkas are ready
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