Mushroom Tikka / Grilled Mushroom Appetizer

Mushroom Tikka is a healthy and delicious dish made from button mushrooms . This protein rich appetizer is made by marinating mushrooms and assorted vegetables in aromatic spices and yogurt and then grilled or baked until golden brown. The recipe is very simple and easy to follow and uses just 1 tablespoon oil. Sprinkle some chat masala and drizzle lemon juice over the grilled mushrooms and you are all set to serve restaurant style Mushroom Tikka as a perfect party starter with a green chutney or dip of your choice ! 

Tikka is a popular dish of Punjab Cuisine served as an appetizer. There are many veg and non-veg varieties of tikka recipes in India. Among the vegetarian tikka recipes, Paneer tikka is most popular. I have already shared Paneer Tikka and Hara Bhara Paneer Tikka on my blog. Soya Vegetable Tikka is yet another delicious and healthy starter on my blog. Mushrooms are my little one's favourite food. He can have mushrooms almost daily. I must say he has a great choice. Mushrooms are low in calories, are great sources of fiber and protein. They also provide many important nutrients, including B vitamins, selenium, pottasium, copper and vitamin D. I keep on trying different dishes with mushrooms to please him. Mushroom tikka served at Barbeque Nation is what he wanted me to try out at home. So this time when the theme for our #159th week on #FoodieMondayBlogHop was decided as #Grilled Recipes, i knew i was going to try my hands on Mushroom Tikka.

I have used colored bell peppers and onion along with button mushroom in this recipe. The marinade is made using hung curd, chickpea flour, herbs and aromatic spices. I would recommend to  marinate the veggies and mushrooms in this marinade for 6-8 hours or overnight in refrigerator as more the time for marination, the spices and yogurt infuse well in the mushrooms making it more delicious.
Use small to medium sized button mushrooms for as they cook fast .You may use veggies like baby-corn, broccoli also along with mushroom, bell-peppers and onion in this recipe. I have served the mushroom tikka with green coconut chutney which is my family favourite. You may serve it with any dip of your choice. So without any further ado lets get started.

  Preparation time: 6-8 hours or overnight

  Cooking time: 20 minutes

  Servings: 6 

  Ingredients:

• 20-25 small to medium sized button mushrooms ( approx 300 grams)
• 1 red bell pepper , deseeded and cubed
• 1 green bell pepper, deseeded and cubed
• 1 onion , quartered and layers separated.

For the marinade

• 3-4 tablespoon hung curd ( tie 3/4 cup curd into a muslin cloth for 2-3 hours)
• 2 tablespoon chickpea flour / besan
• 1/4 teaspoon carom seeds / ajwain
• 1/4 teaspoon turmeric powder / haldi
• 1 teaspoon ginger garlic paste
• 1-2 teaspoon Kashmiri red chili powder ( adjust as per taste)
• 1-2 teaspoon coriander powder / dhaniya powder
• 1/2 teaspoon roasted cumin powder / jeera powder
• 1 teaspoon kasuri methi ( dried fenu greek leaves)
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoon lemon juice

Other ingredients:

• 1 tablespoon oil
• 5-6 satay sticks

Method:

1. Rinse the button mushrooms thoroughly under running water to remove all the dirt . Pat them dry using a kitchen towel. Chop off the bottom layer of the stalk and set aside. Also deseed and dice the bell peppers and quarter the onion and separate its layers.

2. In a large mixing bowl, combine all the ingredients under the list , for the marinade and blend well.

3. Coat all the veggies and mushroom with the marinade evenly. Cover the bowl with a cling film and refrigerate overnight.

4. Next day, soak the wooden satay sticks in water for at least 20 minutes. This will prevent them from burning while getting grilled. Now skewer the marinated mushrooms , bell peppers and onion alternatively on the satay sticks. Grease a nonstick tray or cover it with an aluminium foil . Place the skewered satay sticks on it and grill for 10 minutes in a convection microwave oven or OTG . Brush the mushroom and veggies with oil after 10 minutes, rotate the sticks and grill again for 10 more minutes.

 5. Sprinkle little chat masala and drizzle some lemon juice over the mushroom tikks and serve it with  some salad, mint chutney or dip of your choice . I have served it with Coconut Coriander Chutney.

  Recipe Notes:

•  I would recommend to  marinate the veggies and mushrooms in this marinade for 6-8 hours or overnight in refrigerator as more the time for marination, the spices and yogurt infuse well in the mushrooms making it more delicious.
• Use small to medium sized button mushrooms for as they cook fast .You may use veggies like baby-corn, broccoli also along with mushroom, bell-peppers and onion in this recipe.
• The same recipe can be use to make paneer tikka, tofu tikka or soya chunk tikka.
• You can also bake the Paneer Tikka in an oven for 15 minutes at 180 degree Celsius.
• Left over marinade can be added to any gravy .
• For making Mushroom Tikka on stove top - take a non stick tawa / skillet and grease it with oil or butter, add the marinated mushroom and veggies on it and roast on medium heat. When one side gets browned, gently lift and turn over until they turn golden brown from all sides. You can char or brown the veggies if you wish. While still hot skewer the grilled mushrooms and veggies on a wooden skewer and serve. 
• Soak the wooden satay sticks in water for at least 20 minutes before grilling to prevent them from burning.

 For more mushroom recipes from my blog , click on the following links : Mushroom Masala, Matar Mushroom, Cream of Mushroom Soup, Goan Mushroom Xacuti, Mushroom Pulao .

If you ever try this recipe, do share your feedback with us in the comment section below. 

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For more similar recipe, do check out the following from my blog.

• Soya vegetable Tikka

                                       

• Paneer Tikka

                                        

• Hara Bhara Paneer Tikka

                                        

     So eat right and stay fit until i come back with yet another healthy and delicious recipe from my kitchen.

~ Poonam Bachhav