This is a different way to have the mushrooms as they are stuffed with a sweetcorn and kasuri methi mix. Kasuri methi is dried fenugreek leaves. To release more flavour from the kasuri methi, it is best to rub it between the palms of your hands. The recipe is in two main stages: a marinade for the mushrooms and the stuffing mix. The dish can be marinated overnight in the fridge. There is no waste with the mushroom stems as they are baked along with the stuffed mushrooms.

Recipe (oil free, salt free):
Serves 2,
Mushrooms – 16

Stuffing mix:
Fat free plain yogurt – 3tbsp
Sweetcorn – 5tbsp
Green chilli minced – 1/8tsp
Kasuri methi – 1/8tsp
Garlic clove crushed – 1/2

Tandoori marinade:
Fat free plain yogurt – 5tbsp
Chickpea flour – 1tbsp
Paprika – 1tsp
Cumin seeds – 1/2tsp
Turmeric – 1/4tsp
Garam masala – 1/4tsp
Kasuri methi – 1/4tsp
Ginger minced – 1tsp
Lemon juice – 1tbsp
Fresh coriander chopped – 1/2tbsp

Oven temperature 200°C
Roughly blend the stuffing mix ingredients together. If the mixture seems a bit dry, add more yogurt. For the tandoori marinade, mix all of the ingredients together. Remove the stems from the mushrooms and keep them aside.
Take half of the mushrooms and place a spoonful of the stuffing mix on the inside of each mushroom. Top the mushrooms with the plain mushrooms. The result is a sandwich of the stuffing mix in between the two mushrooms.
Spread and coat the mushroom sandwiches in the tandoori marinade. Coat the mushroom stems in the marinade as well. Marinate in the fridge for 30 minutes. Place all of the stuffed mushrooms and the stems in a baking dish. Bake in the oven for 15-20 minutes.

Original recipe:
Tandoori Stuffed Mushroom Tikka by Sanjana Feasts