Grilled Portobello Mushrooms with Kumara Mash & Herb Oil
A recipe from New Zealand.
🇳🇿 New ZealandgrilledportobellomushroomkumaramashveganvegetarianhighCarbhealthydairyFreenutFreesoyFreeeggFreeheartHealthybeginnerFriendly
Nutrition (per serving)
360Calories
12 gProtein
52 gCarbs
14 gFat
10 gSugar
400 mgSalt
Ingredients
- 8 Large portobello mushrooms
- 1 kg Kumara (peeled)
- 6 tbsp Olive oil
- 2 tbsp each Fresh rosemary & thyme (chopped)
- 3 cloves Garlic (minced)
- 100 ml Plant-based milk
- from 1 lemon Lemon juice
- minimal Salt & pepper
Method
- Boil kumara until soft, mash with plant milk, 2 tbsp oil, salt & pepper until creamy. Keep warm.
- Mix 4 tbsp oil, herbs, garlic, lemon juice and pepper for marinade. Brush generously over both sides of mushrooms.
- Preheat grill or grill pan to medium-high. Grill mushrooms 4–5 min per side until juicy and charred.
- Serve grilled mushrooms on a bed of kumara mash, drizzle with extra herb oil – juicy, flavourful vegan NZ grilled mushroom dinner.
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