BBQ Portobello mushrooms with leeks
Swap meat for a vegetarian option at your next BBQ with this delicious portobello mushroom recipe. Serve with leeks for a tasty and light dish with plenty of bite.
Mushrooms are great for supporting our wellbeing and are a valuable plant-based source of vitamin D. Mushrooms, just like human skin, produce this vital vitamin when the sun shines on them. Placing your mushrooms on a windowsill to ripen for an hour will add significantly to their vitamin D content. Vitamin D is essential for maintaining bone density, reducing the risk of fracture, arthritis and osteoporosis. It also plays a key role in strengthening the immune system and has been associated with reduced risks of a variety of common diseases, including heart disease, cancer, diabetes and depression.
We love to serve this portobello mushroom recipe with a drizzle of extra virgin olive oil. As a rule of thumb, it’s best to source EVOO from independent producers. Supermarket-own labels and well-known brands often mix to a standard recipe to ensure the products taste the same every time. Good-quality EVOO should taste and look different with every harvest. A simple way to check quality is to pop your bottle in the fridge overnight. A good quality EVOO should semi-solidify when chilled, while the cheaper stuff stays liquid.
Alternatively, serve your mushroom in a bun with some lettuce and tomato. It makes a tasty alternative to a burger!
Discover more delicious recipes for your BBQ
- 4 large portobello mushrooms
- 2 small leeks or one large one
For the marinade
- 2 tbsp olive oil
- 1 garlic clove, crushed
- A mix of chopped thyme, parsley, sage and torn basil leaves
- Salt and pepper to taste
- Remove the stalks from the mushrooms and wipe with kitchen towel to make sure they are clean. Set to one side. Trim and chop the leeks, cooking for 5-6 minutes in a small amount of boiling water (or steam).
- Drain the chopped leeks and pop onto the mushrooms. Mix the marinade ingredients together in a bowl and spoon over the leeks and mushrooms. Pressing gently into the mushrooms to ensure all is covered before placing on the BBQ to cook for 4-5 minutes, depending on the heat. You want them to have softened a bit but to still retain some texture and shape.
- Serve immediately drizzled with a little extra virgin olive oil (delicious in a bun with some lettuce and tomato instead of a burger!)
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