Tandoori Mushrooms

• 1 tablespoon fresh gingerroot, peeled and roughly chopped (about 2 inch piece)
• 2 garlic cloves, peeled and roughly chopped
• 1 teaspoon salt, more to taste
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder or 1 teaspoon hot paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon white pepper
• 1/4 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons vegetable oil
• 3/4 cup sour cream
• 3 tablespoons Greek yogurt, plain
• 12 ounces cremini mushrooms, trimmed and wiped clean

1. In the bowl of a food processor, combine ginger, garlic, salt, cumin, chili powder, turmeric and white pepper; pulse, scraping down the sides occasionally, until everything is finely choppd.
2. Add in the lemon juice, 1 tablespoon vegetable oil, and puree; add the sour cream and yogurt and pulse just to combine.
3. Transfer the marinade to a non-reactive bowl (or resealable plastic baggie) and add the mushrooms; cover and refrigerate 30 minutes.
4. If using a tandoor, heat to 500 degees F (if using a grill or the broiler, heat to high heat).
5. Thread mushrooms onto skewers and cook in the tandoor until lightly browned, 2 to 3 minutes, baste with 1 tablespoon oil and continue cooking until browned and tender, about 1 to 2 minutes (3 to 4 per side on the grill or broiler, basting with the oil).

fresh gingerroot, garlic, salt, ground cumin, red chili powder, ground turmeric, white pepper, lemon juice, vegetable oil, sour cream, greek yogurt, cremini mushrooms

Taken from www.food.com/recipe/tandoori-mushrooms-456188 (may not work)