How to make Grilled Garlicky Mushrooms - Mushrooms marinated in garlic flavoured masala and grilled.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh button mushrooms (ताज़े बटन मशरूम), Garlic freshly crushed

Cuisine : Fusion

Course : Snacks and Starters

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Grilled Garlicky Mushrooms Recipe Card

Grilled Garlicky Mushrooms

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

You can also find more Snacks and Starters recipes like Boondi Laddoo Parantha, Matar Ke Cutlet, Hariyali Tikki With Chole, Curried Fish and Chips.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Grilled Garlicky Mushrooms Recipe

  • Fresh button mushrooms stems removed 16-20

  • Garlic freshly crushed 2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Juice of ½ lemon

  • Gram flour (besan) 2 tablespoons

  • Oil 4 tablespoons

  • Tomato basil pasta sauce 4 tablespoons

  • Parsley a few sprigs

  • Spring onion greens chopped 1 stalk


Step 1

Put mushrooms, salt, red chilli powder, crushed garlic, lemon juice and gram flour in a bowl and mix well.

Step 2

Heat oil in a non stick grill pan, place the mushrooms in it and cook till the underside is lightly coloured. Turn over and cook till the other side is similarly cooked.

Step 3

Heat the tomato basil pasta sauce in a non stick pan.Sprinkle a little water over the mushrooms and cook till the mushrooms are soft.

Step 4

Put a little sauce in each of 4 Chinese soup spoons. Keep a mushroom over the sauce, garnish with curly parsley and small pieces of spring onion green and serve hot.