This is an interesting take on our regular Portobellini mushrooms ( simple white button mushrooms can also be used) , and is the perfect side dish if you’re looking an update on everyday Indian flavours that we usually don’t associate with mushrooms.
Preparation time: 5 minutes , and then 30 minutes to marinade.
Cooking time: 15 minutes
Ingredients (serves 4):
1 punnet Portobellini mushrooms
3 tbsp plain yoghurt/dahi
1.5 tbsp fresh cream
1 tbsp chickpea flour
1 tsp olive oil
1/2 tsp black pepper
1/2 tsp fresh green chilli
1/2 tsp fresh ginger
2 tbsp chopped fresh mint
1 tbsp choppred fresh coriander
1/2 tsp jeeru ( cumin powder)
1/4 tsp paprika
1/2 cup cheddar cheese
Salt to taste
Whip up:
Wash the mushrooms and keep side. ( Just specifying this for those of you who don’t believe that this is an important step! Have you SEEN the dirt on some mushrooms??)
Whip the yoghurt and cream together until you form a slightly thick consistency. Fold in the chickpea flour. Add the remaining spices and olive oil and cheese.
Marinade the mushrooms in this mixture for 30 minutes.
Scoop into a shallow baking dish, and sprinkle with a little bit of extra cheese or Parmesan.
Bake at 180 degrees for 15 minutes, until the mushrooms appear to be roasted, and the cheese is a crispy golden brown.
I bet these would taste even better over the braai!
Enjoy!
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