Tricolor Macadamia Mushroom Tikka

A classic grill favourite, dressed in three iconic marinades and elevated with the creamy richness of Australian Macadamias. Smoky, melty, and deeply satisfying!

SERVINGS

4-5 people

COURSE

• Appetizer

PERFECT FOR

• Vegetarian BBQ nights

PREFERENCE

• Vegetarian

SKILL LEVEL

Intermediate

INGREDIENTS

For the Stuffed Mushroom Sliders

• 18–24 large button mushroom caps (to make 9–12 sliders)
• 1 cup grated processed cheese
• 3–4 tbsp fresh cream
• ¼ cup finely chopped Australian macadamia nuts
• Salt, to taste
• Black pepper, to taste

For Australian Macadamia Paste (Base for Marinades)

• ¾ cup Australian macadamia nuts
• Hot water

For Tandoori Marinade

• ½ cup hung curd
• 2 tbsp Australian macadamia paste
• 1 tsp Kashmiri chilli powder
• 1 tsp ginger-garlic paste
• 1 tbsp roasted besan
• ½ tsp garam masala
• 1 tsp lemon juice
• Salt, to taste

For Malai Marinade

• ¼ cup fresh cream
• 2 tbsp Australian macadamia paste
• ½ tsp white pepper
• 1 tsp green chilli paste
• 1 tsp cornflour
• Salt, to taste

For Hariyali Marinade

• ½ cup coriander leaves
• ¼ cup mint leaves
• ¼ cup hung curd
• 2 tbsp Australian macadamia paste
• 1 tsp ginger
• 1 tsp green chilli
• 1 tsp lemon juice
• Salt, to taste

INSTRUCTIONS

1. Mix cheese, fresh cream, chopped macadamias, salt, and pepper to make a creamy, firm filling.
2. Sandwich 1½–2 tbsp filling between two mushroom caps and chill for 20 minutes.
3. Soak macadamias in hot water for 20 minutes, then blend into a smooth paste.
4. Prepare the three marinades separately by mixing their respective ingredients until smooth.
5. Coat the sliders in the marinades and rest for 30–60 minutes.
6. Skewer and grill over an open flame (or at 200°C) for 8–12 minutes, turning until lightly charred and molten inside.

NUTRITION