Tandoori Mushroom and Capsicum Strudel

This recipe illustrates just what one can do with a few bits of veg hanging around the fridge! I had a load of pizza dough, was feeling creative after my pide making session and this was the result.

I’m really proud of this one. It’s delicious too 🙂


YOU NEED (for the filling)

1/2 can of tomato puree

2 teaspoons of tandoori paste

2 field mushrooms, sliced, sliced stems and all

4 button mushrooms, sliced, stems and all

1 medium brown onion, peeled and sliced

1/2 green capsicum (also known as a bell pepper), core and seeds out and sliced

handful of fresh coriander leaves, washed and roughly chopped

#optional few blobs of plain Tofutti Better than Cream Cheese (You can find this in the supermarket sitting in the cold section next to the dairy cream cheeses)

oil for cooking


YOU DO (for the filling)

Stir the tandoori paste with the tomato puree until combined.

Heat the oil in a large pan, sauté the onions till browned. Add the mushrooms and sauté off for a minute or 2. Turn off the heat and let the mixture cool for a few minutes.

Add the tandoori and tomato puree mix and the capsicum to the pan and stir to combine.


YOU DO (for the base)

Make my “Pizza Dough” recipe and once you have made the dough and rested it and its ready to be rolled out, roll it into a thin rectangle shape.

Spread the tomato mix across the entire base.

Spoon the mixture from the pan onto the base, covering it all. #At this point just make sure the capsicum and mushroom slices are laid so that they horizontally follow the long side of the rectangle. This only takes a minute and makes your rolling a lot easier. Otherwise as you roll they may pierce the dough. Blob on some random spoonfuls of Tofutti cream cheese on your fillings.

Roll the long side of the dough onto itself to form a long roll. Very carefully place the rolled dough onto a baking sheet lined tray.

Then slicing on an angle make some cuts across the length of the roll a few cms a part. The filling will be exposed at each slice point and put in the oven at 200c until the base has cooked and is starting to brown.


Servings: 2 -3

Time: I haven’t timed this one but you can make up Pizza Dough and freeze it which makes for a quicker dish.

Freezing: Not suitable for freezing

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