- 1 Large Portobello or White Flat Mushroom
- 1 Ciabatta roll (or burger bun of your choice!)
- ½ brown onion, sliced thinly
- 2 lettuce leaves, chopped roughly
- 2 tomato slices, sliced thinly
- ¼ teaspoon of chilli flakes
- ½ teaspoon of chopped parsley
- 2 tablespoons of olive oil
- Sprinkle of Salt & pepper
- 1 Tablespoon of whole egg mayonnaise
- 1 Tablespoon of Basil Pesto
- 60g Haloumi, sliced thinly
- Cut the stem of the mushroom and brush any excess soil with a damp cloth.
- Into a small bowl, add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly.
- Using a basting brush, brush olive oil mixture all over the mushroom, make sure it’s all covered!
- On a small non-stick pan, heat over a medium heat. Cook mushroom for 4-6 minutes on each side, covering it with a lid to steam.
- Whilst this is cooking, on another small non-stick pan, splash a small amount of olive oil and heat on high. Add onions into the pan with a pinch of salt and cook for 5 minutes (or until cooked to your liking!)
- Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.
- Toast the bread under the grill for 2-3 minutes until lightly toasted.
- In a small bowl, add pesto and mayonnaise into a bowl and mix.
- It’s time to STACK! On the bottom of the burger bun, smear mayonnaise mixture edge to edge. Add mushroom, onions, haloumi, tomato and lettuce leaves.
Eat as soon as its ready!
- 2 large bunches rosemary
- 500g Button or Cup Mushrooms, cleaned, stems removed
- 1 garlic clove
- 2 tbsp olive oil
- 1 lemon, zest finely grated
- 10g butter
- Salt and pepper, to season
- Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
- Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
- Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
*You will need
thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked
bamboo skewers are the best alternative. If using rosemary sprigs as skewers,
use a bamboo skewer to make the first incision to make it easier to insert the
rosemary sprigs.
- 2 tablespoons extra-virgin Olive oil
- 2 garlic cloves, crushed
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary leaves
- 4 (150g each) large flat mushrooms or portobello mushrooms
Lemon wedges, to serve
- Preheat a barbeque chargrill on a medium-high heat. Combine oil, garlic, thyme and rosemary in a bowl. Season with salt and pepper. Brush mushrooms with oil mixture.
- Barbeque mushrooms to 6-8 minutes, turning halfway during cooking, or until lightly charred.
Serve immediately with as a side or with salad!
- 1/4 cup olive oil
- 1 garlic clove, crushed
- Salt and ground black pepper, to taste
- 8 small flat mushrooms (portobella or white flat)
- 1 medium eggplant, cut into 1cm-thick slices
- 2 vine ripe tomatoes, sliced
- 4 bocconcini*, sliced
- 1/3 cup basil leaves
- Toasted Turkish bread, to serve or our favourite a fresh crunchy ciabatta loaf!
*bocconcini are fresh mozzarella cheese balls available from
supermarkets and delicatessens.
- Preheat a greased barbecue plate on medium-high. Combine oil, garlic and salt and pepper in a small bowl. Brush both sides of mushrooms and eggplant with oil. Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side or until tender.
- To assemble; place mushrooms onto serving plates. Top evenly with vine ripened tomatoes, eggplant, bocconcini and basil leaves.
- Season with salt and pepper. Serve with toasted Turkish or crunchy ciabatta bread.