BBQ Stuffed Tandoori Mushrooms

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper



Wow your guests by taking your traditional grilled veggies to the next level. These tender barbecued portobello caps are vessels for an authentic Tandoori filling that’s topped with perfectly melted mozzarella. They’re truly irresistible.


  • 4 large Portobello mushrooms
  • Salt and pepper to taste
  • 2 tbsp canola oil, divided
  • 1/4 cup onion, finely chopped
  • 1/3 cup red peppers, finely chopped
  • 4 tsp Patak’s Tandoori Curry Paste
  • 1/2 cup frozen corn, thawed
  • 2/3 cup mozzarella, shredded
  • 2 tbsp fresh cilantro, finely chopped and divided


  1. Remove mushroom stems and finely chop them, then set aside.
  2. Remove gills from mushroom by scraping with the back of a spoon. Discard. Sprinkle mushrooms with salt and pepper and set aside.
  3. Heat oil in a large skillet on stovetop over medium-high heat. Add chopped mushrooms stems, onion, red peppers and Patak’s Tandoori Curry Paste. Sauté for 2 to 3 minutes or until vegetables are tender.
  4. Stir in corn. Cool completely. Stir in cheese and half the cilantro.
  5. Stuff mushrooms evenly with filling.
  6. Meanwhile, preheat grill to medium-high and grease grate well.
  7. Place mushrooms on grill, stuffed side up. Cook uncovered for 2 to 3 minutes or until bottom of mushrooms are grill marked. Reduce heat to low. Cover and cook for 5 to 6 minutes, or until mushroom is tender and cheese is melted.
  8. Garnish with remaining cilantro.


Substitute cilantro with mint if desired. Paste must be cooked prior to consumption