http://www.yourhomemagazine.co.uk June 2019 103
food & drink
Grilled mushrooms with fig and mozzarella
stuffing and curry-leaf dressing
YoU WiLL nEEd
For the marinade 4 1 tbsp olive oil 4 1½ tbsp garlic and ginger paste 4 pinch ground
cumin 4 pinch garam masala For the mushrooms 4 4 large flat mushrooms, with
the stems cut off and reserved for the stuffing 4 150g fresh buffalo mozzarella or a
dairy-free mozzarella, roughly chopped 4 3 spring onions, roughly chopped 4 3 soft
dried figs, finely chopped 4 1 green chilli, finely chopped For the dressing 4 1 large
bunch (about 50) fresh curry leaves 4 1 garlic clove, smashed 4 1cm piece ginger, grated
4 2 tbsp extra virgin olive oil 4 2 tbsp lime juice 4 pinch salt 4 pinch red chilli powder
4 ½ tsp ground cuminPreParation
time 15 minutes
CookinGtime
20 minutes
serves 2-4dirECTionS
nSet up your barbecue for
indirect cooking.
nWhile it is heating up, mix all
of the marinade ingredients in a
bowl, then add the mushroom
tops. Coat them evenly and allow
the mushrooms to marinate while
you make the filling.
nMix the mozzarella, spring
onions, figs, chopped mushroom
stems and green chilli together
in a bowl and season with salt to
taste. now remove the mushroom
tops from the marinade and fill
them equally with the stuffing.
nWhen your barbecue is
up to heat, place the stuffed
mushrooms over the cooler side
and bake for about 20 minutes,
until cooked through and
browned on the top.
nWhile the mushrooms are
baking, make the dressing. This
can also be done a day or so in
advance. Place the curry leaves in
a pestle and mortar and pound
until the leaves are broken into
small pieces, but not a paste. This
helps release their flavour. now
add the garlic and ginger and
pound some more to incorporate.
nAdd the rest of the ingredients
and whisk them all together
until you have a nice thick, leafy
dressing. Check for seasoning and
set aside until ready to use. Place
each of the baked mushrooms on
a plate and drizzle the curry-leaf
dressing over them to serve.
nYou can also make this recipe
in the oven. Place a baking tray
containing a wire rack in the oven
and preheat it to 200°C/400°f/G as- When your oven is up to heat,
place the stuffed mushrooms
on the rack over the baking tray
and bake for about 20 minutes,
until cooked through and toasty
brown on top.
Recipe extracts
taken from
The Curry Guy
Veggie by
Dan Toombs
(Quadrille, £15)
Photographs
Kris Kirkham