Tandoori Portobello Mushrooms
- 4 portobello mushrooms; sliced
- 4 French baguettes, split lengthwise
- 1 tbsp Fijian Masala
- ½ tbsp smoked paprika
- 1 tbsp red chili powder (add less if you like your food mild)
- 1 tsp turmeric
- ¼ cup mustard oil
- ½ cup coconut cream
- 1 ½ tbsp fresh lemon juice
- 1 tsp himalayan salt
- ¼ cup garlic paste
- ¼ cup ginger paste
- ¼ cup mayonnaise
- 2 tbsp sriracha
- Cooking spray for bbq
- ½ cup daikon radish; thinly sliced
- ½ cup carrot; shredded
- ½ cup Persian cucumbers; thinly sliced
- 2 tbs rice wine vinegar (unseasoned)
- 1 tbs white granulated sugar
- ¼ tsp himalayan salt
- 1 lime; quartered for garnish
- ½ cup cilantro with stems
- 1 jalapeño; thinly sliced
- In a mixing bowl, add portobello, turmeric, red chili powder, Fijian Masala, smoked paprika, mustard oil, coconut cream, lemon juice, ginger, garlic, and salt. Mix well. Cover with foil and let marinate.
- In a separate mixing bowl, add carrots, daikon, cucumber, rice wine vinegar, salt, and sugar. Mix well and let sit for 15 minutes.
- In a small bowl, add mayonnaise and sriracha. Mix well and set aside.
- Preheat barbecue (gas or charcoal). Spray grill with cooking spray to reduce sticking.
- Add marinated portobellos to grill. Turn and cook for 4 minutes on each side.
- Depending upon preference, toast or keep baguette un-toasted.
- Add sriracha mayo spread in baguette, layer barbecued tandoori portobellos, pickled vegetables, cilantro, jalapeño slices, and a squeeze of lime.
- If you’d like your banh mi mild in spice, cut out the seeds of the jalapeño and use less red chili powder in tandoori marinade.
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We sincerely hope you enjoyed this dish.