- 375g Portobello Mushrooms (stems trimmed)
- 1 crushed garlic
- 1 large Vine ripened tomato thick sliced (1cm)
- 4 cheese slices
- 1 Bunch of mixed lettuce of choice
- 4 Ciabatta rolls
- Optional: Aioli Garlic mayonnaise (our mush-boom go to is Birch & Waite Aioli Garlic)
- Heat a lightly greased BBQ plate on
medium-high.
- Meanwhile, mix 1 tsp. of crushed garlic with olive
oil and set aside.
- Place mushrooms on the BBQ cap up and lightly brush
or spoon over olive oil with garlic then add some rock salt.
- Cook through for approx. 5 minutes each side.
- Layer bread roll with ingredients and top with
Aioli Garlic!
Portobello mushrooms are our favourite for this recipe. Brown mushrooms not only add flavour, they hold their shape when cooked.
Great Vegetarian recipe!
- 200g sliced white mushrooms
- 400g Stir-fry Traditional Vegetables or buy a blend of your favourite stir-fry veggies
- Garlic clove crushed
- Low salt Soy Sauce (optional)
- & Oyster Sauce
- 4 Chicken thigh fillets sliced
- 3 tbs Sesame oil or Vegetable oil
- Coriander to garnish
- In a bowl place sliced chicken and crushed garlic with a dash of oyster & soy sauce. Set aside to marinade for 15-20mins. This step can be done the night before.
- High heat wok, add oil, in batches cook marinated chicken until browned (remove from pan & set aside).
- Add mushrooms and sauté lightly, add stir-fry vegetables, tossing and turning until cooked for approx. 5 mins.
- Add a further dash of soy and oyster sauce, add back chicken and mix through.
Garnish with coriander,
serve on its own, or a bed of rice.
- 1 tbsp. Olive oil
- 200g Swiss brown or white cup mushrooms, quartered or sliced
- 2 Slices of lean bacon sliced thin (optional) omit for a vegetarian option.
- 1 Red Capsicum seeded and sliced into strips
- 1 brown onion diced
- 1 pack of penne pasta
- 1 can peeled diced tomatoes
- Fresh parsley to garnish & parmesan to serve.
- Add some Chilli if you like a little heat with your meals!
- Bring to boil large
pot with water and cook pasta as per instructions.
- Heat the olive oil
on a medium heat in a heavy bottomed pan.
Add chopped onion and sauté until translucent. Add mushrooms, sauté for a couple of minutes
then add sliced bacon. Sauté for a
couple of minutes then add capsicum.
- Once all ingredients
are cooked through then add peeled can tomatoes. Simmer for 10 minutes on low.
Keep on low heat until the pasta cooks through. - Strain pasta and tip
into a large bowl. Add half of the sauce
and mix through with a wooden spoon.
Then, add balance of the sauce and garnish with chopped parsley,
parmesan and some fresh chilli for a little heat!
Serve with a fresh
Mediterranean salad as a side.
- Olive oil cooking spray
- 8 thin slices prosciutto
- 2 large red onions, cut into rounds
- 4 flat mushrooms, trimmed
- 100g Taleggio cheese, sliced thinly
- 1/2 cup beetroot relish
- 2 tbs mayonnaise
- 4 hamburger buns, split and toasted
- 40g mixed salad leaves
- 1 large ripe tomato, sliced
- Preheat barbecue plate on medium-high heat. Spray prosciutto and onions with oil. Barbecue prosciutto for 1 minute each side until golden, transfer to a plate. Barbecue onions 5-8 minutes or until tender, transfer to a plate. Spray mushrooms lightly with oil. Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
- Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted.
- Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.
Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.
