Grilled Stuffed Tandoori Mushrooms




15 min


15-20 min

Is there anything better than a delicious meal that’s easy to make? You’ll be surprised at what a little help from Patak’s® can do!


Tandoori Marinade Paste


  • 4 large Portobello mushrooms, stalks removed and finely chopped
  • Salt and pepper, to taste
  • 2 tbsp oil
  • ¼ cup onion, finely chopped
  • ⅓ cup red peppers, finely chopped
  • 4 tsp Patak’s® Tandoori Marinade Spice Paste
  • ½ cup corn
  • ½ cup mozzarella, shredded
  • 2 tbsp fresh cilantro, finely chopped and divided


  1. Preheat the Grill or a large pan to medium.
  2. Remove gills from mushrooms by scraping with the back of a spoon and discard. Sprinkle mushrooms with salt and pepper and set aside.
  3. Heat a large skillet on medium-high. Add the oil, mushrooms stalks, onion, red pepper and Patak’s® Tandoori Marinade Spice Paste. Sauté for 2 to 3 min or until tender.
  4. Stir in the corn and cook for another 2 min.
  5. Remove from heat and stir in mozzarella and 1 tbsp of the cilantro.
  6. Stuff the mushroom caps evenly with the filling. Place them on the preheated grill or large pan, stuffed side up.
  7. Cook uncovered for 2 to 3 min or until the bottoms are grilled.
  8. Reduce heat to low, cover and cook for 5 to 6 min, or until the mushrooms are tender and the cheese is melted.
  9. Garnish with the remaining cilantro and enjoy with a side of fluffy basmati rice or warm naan.