If you love a good “prep ahead” recipe like me, you’ll want to try these Tandoori Masala Stuffed Mushrooms. You can prep them a day ahead and bake them right before you want to enjoy them.
1. Pre-heat your oven to 400 degrees F. Line the baking sheet with parchment paper.
2. Remove the stems from the mushrooms and chop finely.
3. In a bowl, mix 2 tbsp of olive oil, 2 tbsp tandoori masala, and salt. With a pastry brush, brush the mushrooms with the tandoori-oil mixture. Set-aside until ready to use.
4. Heat a pan and drizzle a little bit of olive oil. Add the chopped onion into the pan; cook until onions are tender (about 2 minutes). Add grated garlic and ginger, cook until fragrant or around one minute.
5. Then add the chopped jalapeños, followed by the chopped mushroom stems, and cook for 3-4 minutes.
6. Add the turmeric, red chili powder, cumin powder, ½ tsp of tandoori masala, and salt. Cook for about a minute or until all the spices are fragrant.
7. Turn off the heat and let the stuffing cool down a bit. Once it is cooled down, add the breadcrumbs and mix well.
8. Stuff all the mushrooms with the stuffing and place them on the baking sheet. Pop in the oven and bake for about 15 minutes or until the liquid starts to form under the caps.
Serve hot and enjoy!
