Grilled Portobello Sandwich

image

I enjoy stuffing mushrooms with rice, garlic, cheese. However with the Portobello mushroom I wanted it to be the star of the dish.  This healthy and delectable sink in your teeth kind of loaded sandwich has to be my best sandwich creation to date.  The mushroom acts as a meaty substitute and the rest of the flavours are mellow untill you get glorious chunks of crumbly feta that brings a salty and sour taste to your tastebuds!  I could eat this sandwich over and over again!

Come join me, much love, D x

image

INGREDIENTS

2 Portobello mushroom cups
1 large tomato sliced
1 avocado sliced
Handful of baby spinach
Feta cheese
Chilli & garlic dry mix
Mayonnaise
Toast 4 slices seeded bread
Butter
Salt to taste
Olive oil

image

METHOD

With a brush lightly oil both sides of the mushroom, having taken out the stalks.  Grill for 7 to 10 minutes until soft and slightly shrivelled

Take out of the the grill and generously season with salt, chilli and garlic powder

image

Butter the 2 toasts liberally, place the mushroom along with the rest of the ingredients, layer, season and then crumble feta over the top.  and complete with the second piece of toast

image

(Optional, a peri peri mayonnaise can be made by mixing a peri peri spice mix with a dollop of mayonnaise)

Serve your loaded mushroom toasted sandwich with lots of french fries!

image

Mushrooms in a paprika garlic sauce

image

Garlic chilli mushrooms are one of my brother’s favourite starters and I must admit he makes the mushrooms taste gorgeous. I hope my mushroom recipe will do him justice! Love you Bro x

INGREDIENTS

380g closed cup mushrooms
1 tbsp butter
1 tbsp olive oil
1 long green chilli sliced
3 garlic cloves crushed
1/2 tsp paprika
1/2 tbsp cornstarch
Salt to taste

METHOD

1. Heat olive oil, butter and half of the crushed garlic with chilli. Keep on a low heat for 3-4 minutes

2. Add paprika to the oil and then mix in the mushrooms making sure they are all coated well in the garlic oil. Throw in the rest of the garlic. Stir well

3. Turn up the heat a little so that the mushrooms naturally release their water. Season with salt to taste. As soon as the mushrooms are cooking in its water cover for 10 minutes

4. Dilute the cornstarch powder in about 4 tbsp water and slowly mix into the mushrooms. This will thicken the water making a great sauce. Stir well, once thickened the mushrooms are ready to serve. If you wish the sauce to be thin then add a little water. Also adjust salt if needed. Enjoy!