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Donna R. Luis

Easy Baked Mushroom Tikka

Tender, juicy mushrooms are coated in a bold spiced Greek yogurt marinade, then baked until soft, browned, and lightly crispy around the edges. This easy mushroom tikka delivers warm curry flavors, gentle smokiness, bright lemon notes, and a deliciously satisfying texture.
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Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons heaped full-fat Greek yogurt
  • 1/2 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder mild or hot
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 250 g ~9 oz mushrooms (chestnut mushrooms were used in the source)
  • 1/2 tablespoon oil for lightly oiling the baking tray

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Knife and cutting board
  • Baking tray
  • Metal skewers (optional)

Method
 

  1. Prepare the Marinade: Add the full-fat Greek yogurt to a mixing bowl.
    Stir in the lemon juice, curry powder, smoked paprika, chilli powder, ground turmeric, salt, and black pepper until the mixture is thoroughly combined.
  2. Prepare the Mushrooms: Cut the mushrooms according to their size. Halve medium-sized mushrooms, leave small mushrooms whole, and cut larger mushrooms into chunky pieces or quarters.
  3. Coat the Mushrooms: Add the prepared mushrooms to the spiced yogurt mixture. Stir carefully until all of the mushrooms are thoroughly coated.
  4. Marinate the Mushrooms: Leave the coated mushrooms to marinate for about 20 minutes if time allows.
  5. Preheat the Oven: While the mushrooms are marinating, preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly oil a baking tray.
  6. Arrange the Mushrooms: Thread the mushrooms onto metal skewers if desired. Alternatively, arrange them directly on the prepared baking tray. Both methods produce the same cooked result.
  7. Bake the Mushroom Tikka: Bake for about 25 minutes, stirring the mushrooms once during cooking if they are arranged directly on the tray.
    Cook until the mushrooms are soft and juicy and the spiced yogurt marinade is browned with slightly crispy edges.
  8. Serve: Remove the mushroom tikka from the oven and serve topped with chopped fresh coriander (cilantro), if desired.

Notes

  • Use full-fat Greek yogurt to create the thick, flavorful marinade described in the original recipe.
  • Adjust the size of the mushroom pieces based on their size: leave small mushrooms whole, halve medium mushrooms, and quarter larger ones.
  • Marinating the mushrooms for around 20 minutes is optional but allows the flavors to develop before baking.
  • Metal skewers are optional; the mushrooms can be baked directly on the prepared tray with the same cooking result.
  • Stir the mushrooms once during baking when cooking them directly on the tray to help them cook evenly.
  • Bake until the mushrooms are soft and juicy and the spiced yogurt coating is browned and slightly crispy around the edges.
  • Fresh chopped coriander is optional but makes a simple finishing garnish.