500g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
2 tablespoons Old El Paso medium taco sauce
2 ripe avocados, chopped
3 teaspoons lime juice
200g Perino tomatoes, diced
1 Lebanese cucumber, diced
Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve
Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
4 garlic cloves, crushed
12 Portabella Mushrooms
1 punnet cherry tomatoes, quartered
120g goat’s cheese
1 cup small basil leaves
Salt and pepper, to season
Preheat the oven to 200°C Combine the oil with the garlic, salt and pepper. Spoon the mixture over the mushrooms on an oven tray lined with lightly greased foil.
Roast mushrooms for 5 minutes, then top with the tomatoes and return to the oven for 5 minutes.
Turn the grill onto high. Crumble over the goats’ cheese and place under the grill for 5 minutes or until the tomatoes and goats’ cheese is lightly golden.
Remove from the oven. Scatter with the basil leaves and drizzle with oil. Season to taste with salt and pepper.
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.
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.
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.
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.
