Tandoori Mushrooms

Ingredients

• 1 2-inch piece peeled ginger, roughly chopped
• 2 cloves garlic, peeled and roughly chopped
• 1 teaspoon salt, more to taste
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder or hot paprika
• ½ teaspoon ground turmeric
• ½ teaspoon white pepper
• ¼ cup fresh lemon juice (from 2 lemons)
• 2 tablespoons vegetable oil
• ¾ cup sour cream
• 3 tablespoons plain Greek yogurt
• 12 ounces cremini, portobello or other mushrooms, trimmed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    189 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 24 milligrams cholesterol; 634 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the ginger, garlic, salt, cumin, chili powder, turmeric and white pepper in a food processor. Finely chop, scraping down the sides of the bowl with a rubber spatula. Add the lemon juice and 1 tablespoon vegetable oil, and purée. Add the sour cream and yogurt, and pulse processor in short bursts, just to mix. Transfer marinade to a glass, ceramic or stainless steel mixing bowl.
2. Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.
3. If using a tandoor, heat it to 500 degrees. If using a grill or broiler, heat to high.
4. Thread mushrooms on bamboo or metal skewers. In tandoor, cook mushrooms until lightly browned on outside, 2 to 3 minutes. Baste with 1 tablespoon oil and continue cooking until golden brown and tender, 1 to 2 minutes more. If grilling or broiling, cook mushrooms until golden and tender, 3 to 4 minutes a side, 6 to 8 minutes total, basting with oil.

30 minutes