Hi there! Add a new dish to your next barbecue party ‘Roasted Portobello Mushrooms’. These cups taste incredible both when hot or cold. We had this for our last barbecue party and it was a hit. Everyone loved the burst of flavours in their mouth when they had these beauties.
Here’s the step by step recipe for you all;
Preparation Time 15 minutes
Inactive Time 60 minutes
Cooking Time 15-20 minutes
Main Ingredient Portobello Mushrooms
Main Equipment Gas Oven Tandoor or Barbecue Grill
Level Of Cooking Medium
- Portobello Mushrooms 12
- Finely Chopped Ginger 1 tablespoon
- Finely Chopped Garlic 1 tablespoon
- Olive Oil 2 tablespoons
- Salted Butter 2 tablespoons
- Grated Mozzarella Cheese 1 cup
- Dried Oregano 1/2 teaspoon
- Red Chilli Flakes 1/2 teaspoon
- Black Pepper Powder 1/2 teaspoon
- Peri Peri Sauce with Wild Herbs or Chilli Sauce 4 tablespoons (used to marinate the mushrooms)
- Salt to taste
Wash the Portobello Mushrooms well and de-stem them. For marinating the mushrooms, take them in a box/container, apply salt, black pepper powder, peri peri/chilli sauce, finely chopped ginger and garlic and olive oil on them. Close the lid of the container and give the container a nice shake so that all the ingredients mix well. Set aside for an hour.
Pre-heat the Gas-Oven Tandoor or Barbecue Grill for 5-10 minutes before cooking (very essential to get a nice smoky flavour). Once it’s nice and hot place the portobello mushrooms (cups facing down, as they release juices at first) and cover it up (if using a gas oven tandoor) for 10 minutes.
After 10 minutes check the mushrooms. Brush them with butter, turn the side, brush the other side with butter and let them cook for 5-7 minutes to get a nice smoky flavour. After 5-7 minutes, turn the side, check if the mushrooms are well cooked. Now, sprinkle some grated mozzarella cheese on the portobello cups.
I am going to take these to Angie’s Fiesta Friday No. 156 and enjoy with my friends there.