Stuffed Mushroom Tikka
A delightful surprise inside
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What kind of mushrooms are used?
We use large, fresh button mushrooms that hold up well to stuffing and grilling.
What is in the stuffing?
The filling is a rich blend of grated paneer, processed cheese, chopped herbs, and light spices.
Are the mushrooms served whole?
Yes, they are served whole so that the gooey, melted stuffing stays inside until you take a bite.
Is the marinade very hot?
It is medium-spiced, designed to complement rather than overpower the delicate flavor of the mushrooms.
Is this a gluten-free appetizer?
Yes, this dish does not contain wheat or gluten-based ingredients, making it a great gluten-free option.
About Stuffed Mushroom Tikka
Stuffed mushroom tikka takes the tandoori mushroom idea a step further by hollowing out the caps and filling them, turning a simple roasted mushroom into a richer two-bite starter. Stuffed and grilled mushrooms appear on North Indian tandoor menus as a more indulgent vegetarian option, where the cap acts as a little vessel for a cheesy, herb-flecked filling.
We use large button mushrooms, hollow them out and fill them with grated paneer that we set fresh in-house each morning from full-fat milk, pressed for about three hours and never frozen, mixed with a little processed cheese, chopped onion, green chilli, coriander and chaat masala. The stuffed caps are brushed with hung yogurt and cooked in the charcoal tandoor at around 480 degrees, using spices ground fresh that day. They are served whole so the soft, melted filling stays sealed inside until you bite in.
The flavour is medium-spiced, built to complement the delicate mushroom rather than overwhelm it, with the grated paneer and cheese giving a soft, savoury richness and the chaat masala adding a tangy lift. The contrast is the appeal here: a smoky, slightly firm cap on the outside against a warm, gooey cheese-and-herb centre, which sets it apart from the plain tandoori mushroom. Each portion is two pieces. The dish contains no wheat or gluten-based ingredients, making it a good gluten-free choice.
It is served on cabbage leaves with mint chutney on the side. Our kitchen is fully vegetarian and halal-friendly with no pork, and our head chef is from Uttarakhand. It makes a rich starter and pairs well with a cooling raita or a tamarind chutney to balance the cheesy filling.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.