Ref: 440
Heading: Barbecue
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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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.