Tandoori Portobello Banh Mi

Serving Size: 4 | Prep Time: 1 hour | Cook Time: 10 minutes

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Tandoori Portobello Mushrooms 

  • 4 portobello mushrooms; sliced 
  • 4 French baguettes, split lengthwise 
  • 1 tbs Fijian Masala
  • ½ tbs smoked paprika
  • 1 tbs red chili powder (add less if you like your food mild)
  • 1 tsp turmeric 
  • ¼ cup mustard oil 
  • ½ cup coconut cream
  • 1 ½ tbs fresh lemon juice 
  • 1 tsp himalayan salt 
  • ¼ cup garlic paste
  • ¼ cup ginger paste 
  • ¼ cup mayonnaise 
  • 2 tbs sriracha 
  • Cooking spray for bbq 

Pickled Vegetables 

  • 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


  1. 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. 
  2. In a separate mixing bowl, add carrots, daikon, cucumber, rice wine vinegar, salt, and sugar. Mix well and let sit for 15 minutes. 
  3. In a small bowl, add mayonnaise and sriracha. Mix well and set aside. 
  4. Preheat barbecue (gas or charcoal). Spray grill with cooking spray to reduce sticking. 
  5. Add marinated portobellos to grill. Turn and cook for 4 minutes on each side.  
  6. Depending upon preference, toast or keep baguette un-toasted. 
  7. Add sriracha mayo spread in baguette, layer barbecued tandoori portobellos, pickled vegetables, cilantro, jalapeño slices, and a squeeze of lime. 
  8. 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. Take a quick peek at our store for any items you may need to recreate this delicious recipe! 

The Swamy's

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