Home » Barbecue » Mushrooms Stakes with Sun Dried Tomato Mayo
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Ref: 440
Heading: Barbecue
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   8 Portobello mushrooms skin removed
   120 g  vegan cheese grated (optional)
  Marinade
   50 ml  balsamic vinegar
   2 garlic clove grated or chopped fine
   50 tbsp  olive oil
   1/2 tsp  freshly ground black pepper
   1/4 tsp  salt
  Tomato Mayo
   120 g  vegan mayonnaise
   50 g  sun dried tomatoes in oil drained weight
   1 garlic clove grated or chopped fine
   1 tbsp  lemon juice
   1/2 lemon zest
   1/2 tsp  freshly ground black pepper
   1/4 tsp  salt

Method

  Step 1
Whisk all marinade ingredients in a bowl, place mushrooms either in a plastic bag or in a bowl, pour marinade in & coat mushrooms, set aside for an hour, if in a bowl turn over a couple of times.
  Step 2
Make the Tomato Mayo by adding tomato, garlic, lemon juice/zest into a food processor or use a hand/stick blender, blitz until smooth, in a serving bowl, add mayo season & tomato paste & mix in ready to go.
  Step 3
Place mushrooms on the barbecue gill side down & cook for about 3 to 4 mins, turn over & top with 15g of cheese (if used), cook for a further 3 to 4 mins then serve.

Suggestion & Tips

Nice with a salad & potato or sweet potato fries.
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