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Portobello mushrooms with crispy onions and truffle mayo recipe

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Whip up garlicky Portobello mushrooms, drizzled in Tesco Fire Pit truffle flavour mayonnaise and scattered with crispy onions for your next barbecue feast. See method

Serves 4
15 mins to prepare and 15 mins to cook
166 calories / serving
Vegetarian

Ingredients

2 garlic cloves, crushed
2 tbsp olive oil
1 tbsp chopped fresh flat-leaf parsley
300g Portobello mushrooms
4 tbsp Fire Pit truffle-flavour mayonnaise
20g crispy onions

Each serving contains

Energy
670kj
166kcal 8%
Fat
16g 23%
Saturates
3g 14%
Sugars
1g 1%
Salt
0.5g 9%

of the reference intake
Carbohydrate 3.3g Protein 1.6g Fibre 0.8g

Method

Light the barbecue. While it heats up, mix the crushed garlic, olive oil and parsley in a bowl and season generously. Rub into the mushrooms until well coated and leave to marinate for 10 mins.
Once the barbecue flames have died down and the coals are white and ashy, cook the mushrooms for 4-5 mins each side, until soft and char lines appear.
Lay the mushrooms out on a serving dish, squeeze over the truffle mayo and scatter with crispy onions.

See more Vegetarian barbecue recipes