Ingredients
12 large cup or Portobello mushrooms
½ cup good quality natural peanut butter
½ onion, grated
2 tbsp tomato paste
¼ cup olive oil
2 cloves garlic, crushed
1 tbsp salt
1 tbsp smoke paprika
1 tsp allspice
½ tsp freshly ground black pepper
½ tsp chilli powder
¼ tsp ground ginger
To Serve
1 bunch watercress or salad greens of your choice
2 tomatoes, cut into wedges
1 Spanish onion, cut into wedges
1
Place the ingredients for the marinade in a large bowl. Mix to combine then gently coat the mushrooms in the marinade. Cover and refrigerate until required.
2
Heat a large grill pan or BBQ. Cook the mushrooms on a medium heat, stem-side down for 4-5 minutes then turn and cook for a further 2-3 minutes on the other side.
3
Serve the grilled mushrooms with watercress, tomato and onion wedges.
Recipe written by Helena Dowdall
Ingredients
Ingredients
12 large cup or Portobello mushrooms
½ cup good quality natural peanut butter
½ onion, grated
2 tbsp tomato paste
¼ cup olive oil
2 cloves garlic, crushed
1 tbsp salt
1 tbsp smoke paprika
1 tsp allspice
½ tsp freshly ground black pepper
½ tsp chilli powder
¼ tsp ground ginger
To Serve
1 bunch watercress or salad greens of your choice
2 tomatoes, cut into wedges
1 Spanish onion, cut into wedges