Easy, delicious and umami roasted mushroom recipe- Sheet pan Achari Mushrooms is my go to weekday meal. These roasted mushrooms are juicy and make a delicious appetizer with some grilled bread, or as a side dish with hot rotis.
Mushrooms are my one of my fav vegetables. Love them for their versatility, earthy, meaty flavors. I have marinated these baby bella mushrooms in flavorful achari masala & yogurt. Roasted until they are tender and meaty, topped with fresh coriander leaves, cheese and lime juice. You might not be able to stop eating them. Achari masala is quite pungent and has strong flavors of the spice that goes well with umami mushrooms. If you don’t have or like achari masala, feel free to use Kitchen king masala or tandoori masala.
Why I love these Sheet pan Achari Mushrooms:
- Are gluten-free and flavorful
- Sheet pan meals are super easy, convenient plus delicious.
- The best part is it saves up time and makes clean up easier.
Ingredients you need to make Sheet pan Achari Mushrooms:
- Mushrooms: I have used baby bella mushrooms aka cremini mushroom in this recipe. These mushrooms are actually the same variety as white button mushrooms, but a stage older: so their flavor is more developed. These are also a younger version of Portobello mushrooms, the most meat & savory mushrooms of them all. Alternatively, you can use white mushrooms, aka button mushrooms or Portobello mushrooms for this recipe.
- Ginger Garlic : Grated Ginger garlic adds tons of flavor to this recipe
- Spices: In addition to achari masala I have added chaat masala, black salt, chili powder, turmeric powder and sea salt to the marination. Addition of all these spice powders gives a distinct tart, spicy, salty and tangy flavors to these roasted mushrooms. If you don’t have chaat masala, substitute with dry mango powder. Instead of black salt, feel free to use regular table salt.
- Achari masala: I have used store bought MDH achari chicken masala powder for this recipe. Achari masala aka pickle masala is a blend of coriander seeds, fenugreek seeds, mustard seeds, onion seeds, cumin seeds, fennel seeds and chilies. Alternatively, use kitchen king masala or tandoori masala.
- Greek Yogurt: Addition of yogurt imparts tender and creamy texture to the mushroom. Alternatively, you can use traditional cow’s milk yogurt.
- Veggies: I have added red onions and tomatoes to this tray bake. Feel free to add veggies of your choice. For example, zucchini, broccoli, bell peppers.
- Chickpea flour: Aka Besan addition of roasted besan adds earthy, nutty flavour and coating to the mushrooms.
- Oil: I have used cooking olive oil. Alternatively use any neutral oil of your choice.
- Cheese: I have used Amul cheese in this recipe. Alternatively you can use cheddar cheese or any melty cheese of your choice.
How to clean mushrooms:
Use a damp paper towel to clean the mushrooms. Wipe each mushroom at a time to get rid of dirt. Wiping each mushroom can get tedious, in that case rinse the mushrooms in a colander and pat dry them with a towel. Make sure you don’t soak the mushrooms in water as they absorb water and will turn slimy on roasting.
How to make roasted mushrooms:
- Use baby bella mushrooms for the best meaty umami deep flavors.
- Cut them into half so they stay perfectly juicy and don’t shrink.
- Raw mushrooms are bland in taste so make sure you marinate them in the masala for the deep enhanced flavors.
- While transferring the mushrooms on a bake tray make sure you spread them in a single layer.
- Bake at 450 degrees Fahrenheit for 20 minutes or until they turn tender. On roasting, the mushrooms will release liquid, simply drain the excess liquid before adding the cheese and returning the tray back to the oven.
- If the mushrooms aren’t properly roasted, they will become slimy and will lack meaty intense flavors .
What to serve Achari Mushroom with:
Roasted Achari Mushrooms is a flavorful, umami, meaty and easy side dish that is gluten free. I like to pair it with roti or naan and pickled onions. It can be served as an appetizer with some grilled bread. I like to use leftovers as a stuffing for wraps or sandwich.
