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–+ servings
peanut butter-tandoori mushroom pitta plated and beside peanuts, ginger, and mango chutney

Peanut Butter-Tandoori Mushroom Pita Sandwiches

Kristin
Mushrooms & peanut butter go together like basketball & rap music. Brighten up your day with these pitas.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 people
Calories 263 kcal

Equipment

Ingredients 
 

For the Peanut Butter-Tandoori Paste

  • 2 tablespoon crunchy roasted peanut butter smooth is unforgivable
  • 2 tablespoon tandoori masala
  • 2 tablespoon fresh ginger finely grated
  • 4 cloves garlic very finely chopped
  • ½ teaspoon chilli powder
  • 1 teaspoon smoked salt
  • 2 tablespoon gram flour besan or chickpea flour
  • 5 tablespoon natural yogurt or coconut yogurt
  • 1 teaspoon lemon zest finely grated
  • 4 tablespoon lemon juice

For the Pitas

  • 5 ¼ oz mixed mushrooms shiitake, chestnut, enoki, oyster, or your preference, halved
  • 4 pita breads toasted
  • mango chutney to serve
  • unsalted peanuts shelled, crushed
  • pickled ginger
  • coriander leaves
  • minty yogurt

Instructions 

  • Prep the Mushrooms, Garlic, Mint, & Ginger: Wash your hands with soap and water. Use a knife and a cutting board to halve the mushrooms, and chop the garlic and mint. Place them in clean bowls. Use a paddle grater to grate the ginger into a bowl.
  • Combine the Spices for the Peanut Butter Paste: If you're making your own tandoori masala, now is the time. Use measuring spoons to add the tandoori masala, chilli powder, and smoked salt to a large bowl. Use a molcajete as needed to grind the spices.
  • Combine the Mushrooms, Ginger, Garlic, & the Spices: Add the mushrooms, ginger, and garlic to the bowl with the spices. Stir to combine.
  • Add the Flour, Peanut Butter, Yogurt, & Lemon: Use a tablespoon to add the flour, peanut butter, and yogurt to the mushroom mixture. Grate the lemon zest into the bowl, and squeeze the lemon juice into it. Mix it with a spoon or spatula.
  • Cover the bowl with plastic wrap and set it aside for 15 minutes.
  • Transfer to a Baking Sheet & Bake: Preheat the oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil. Remove the plastic wrap from the bowl and spread the mushroom mixture onto the baking sheet. Use a spoon or spatula to spread it out evenly. Transfer the baking sheet to the oven and bake for 20 - 25 minutes, or until the mushrooms are cooked through.
  • Finish on the Grill: While the mushrooms are baking, preheat the griddle over medium heat. When the mushrooms are done baking, turn off the oven. Transfer the mushrooms to the preheated grill. Cook for 1 - 2 minutes to burnish them on top. Turn off the stove when finished and remove the tandoori mushrooms from heat.
  • Build Your Best Pita Sandwiches: Stuff the pitas (toasted, if you like) with the tandoori mushrooms. Add the mango chutney, peanuts, pickled ginger, coriander leaves, and minty yogurt.
    Enjoy every bite of those spiced-up PB & mushroom pita sandwiches. They're worth it.

Notes

Nutrition

Calories: 263kcalCarbohydrates: 43gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 952mgPotassium: 383mgFiber: 4gSugar: 4gVitamin A: 79IUVitamin C: 8mgCalcium: 113mgIron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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