April 20, 2016
By Australian Mushrooms Asian, Lunch, Vegetarian Asian, Light Meal, Vegetarian oven Lunch
1 cup Greek-style natural yoghurt
5 tbs tandoori paste
1 tsp ground cumin
500g cup mushrooms
Coriander leaves, yoghurt, naan bread & lemon wedges, to serve
1Preheat oven to 250°C or 230°C fan forced. Combine yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
2Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
3Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.