Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is not safe for those who are lactose intolerant. (You could, however, serve this without the yogurt sauce.)

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the yogurt is gluten-free and use gluten-free breadcrumbs.


"A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement." -Yotam Ottolenghi

The refrigerator light goes on...

The idea behind this dish is not just replacing the ground beef or lamb with mushrooms. I wanted to make something that used tandoori style spices – which have a ton of flavor – along with the rich, umami flavor of mushrooms. This worked really well, giving the balls a terrific Indian flavor.

The yogurt sauce is a good pairing, but making the vindaloo sauce from this Chicken Vindaloo would also be a perfect addition (just leave the chicken out and then serve with the mushroom balls). This also goes well atop this Curried Sweet Potato Salad.


Tandoori Mushroom Balls

Servings: 4 | Serving size: 5 mushroom balls

Cooking time: 60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

1 cup non-fat Greek yogurt
1 lime (juiced)
6 large leaves fresh basil (coarsely chopped)
4 cups boiling water
2 ounces dried mushrooms
4 tsp. olive oil
1 medium onion (diced)
2 cloves garlic (minced)
8 ounces crimini mushrooms (thinly sliced)
1 large egg
3/4 cup no salt added white beans (drained and rinsed)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. turmeric powder
1/4 tsp. cayenne pepper
1/2 tsp. garam masala
1/8 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup whole wheat or gluten free breadcrumbs

Tandoori Mushroom Balls with Curried Sweet Potato Salad recipe from Dr. Gourmet

Place the yogurt, lime juice, and basil in a small dish and fold together. Refrigerate.

Pour the boiling water over the dried mushrooms.

While the dried mushrooms are steeping, place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat.

Add the garlic and cook for about 1 minute. Stir frequently.

Add the onions and cook for about 2 minutes. Stir frequently.

Add the fresh mushrooms and cook for about 10 minutes. Stir occasionally.

Drain the liquid from the dried mushrooms (reserve for another use).

Place the egg and white beans in a food processor and process until smooth.

Place the dried mushrooms in the food processor and add the cumin, coriander, turmeric, cayenne, garam masala, cloves, ginger, salt, and breadcrumbs.

Process by pulsing until the mushroom mixture is about the consistency of ground beef.

Roll the mushroom mixture into twenty balls.

Place a large non-stick griddle or skillet over medium high heat.

Add the remaining olive oil to the griddle and then the mushrooms balls.

Cook over medium to medium high heat for about 20 minutes. Turn the balls to brown on all sides.

Serve with the yogurt sauce.

Nutrition Facts

Serving size: 5 mushroom balls

Servings: 4

Amount Per Serving

Calories 230 Calories from Fat 54
% Daily Value
Total Fat 6g 7%
    Saturated Fat 1g 4%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 360mg 16%
Total Carbohydrates 36g 13%
    Dietary Fiber 8g 27%
    Sugars 7g
Protein 12g
Vitamin A 0% Vitamin C 13%
Calcium 9% Iron 12%
Vitamin K 4mcg Potassium 900mg