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Grilled Portobello Mushrooms

This salad with grilled portobello is a flavourful, healthy side dish. Marinade this enormous cremini mushroom (because that’s what they are, to be fair) with garlic and thyme, grill them (on the barbecue if you like) and serve it with truffle salsa, rocket and roasted pine nuts. Bon appétit! 

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  • 4 persons
  • 15 minuten
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

Grilled Portobello mushrooms, served with truffle salsa, rocket and roasted pine nuts. 

    • 1 Sprig Of Thyme
    • 1 ¼ tbsp Garlic Olive Oil
    • 4 Large Portobello Mushrooms
    • 4 tbsp Salsa Tartufata
    • Rocket
    • Pine Nuts
    • Pepper
    • Sea Salt

  • Clean the mushrooms and rub them with a mixture of garlic olive oil and chopped thyme. Season with pepper and sea salt to taste and leave to marinate for approximately 10 minutes. In the meantime, toast the pine nuts in a dry pan until golden brown.

    Grill the portobellos on the barbecue for about 6 minutes until they are soft, turn regularly. Once roasted, spread some Salsa Tartufata on the portobellos.

    Divide the rocket over the plates, cut the portobellos in quarters and place them on the rocket. Scatter the toasted pine nuts over the top.

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