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Lunch | Vegetarian

Portobello mushroom with tahini dressing

A vegan extravaganza of protection for your cells from the damagaing effects of free radicals

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Portobello mushroom with tahini dressing recipe
Serves:
4
Preparation:
10 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Nuts, Sulphur dioxide, Sesame seeds
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What are the health benefits of Portobello mushroom with tahini dressing?

A vegan extravaganza of protection for your cells from the damagaing effects of free radicals

 

Ingredients

Method

Ingredients

1 tsp balsamic vinegar nutritional information
1 tsp balsamic vinegar
Black pepper to taste nutritional information
Black pepper to taste
180g/3 chicory heads nutritional information
180g/3 chicory heads
2 cloves garlic nutritional information
2 cloves garlic
15ml/juice of 1½ lemons nutritional information
15ml/juice of 1½ lemons
5 tbsp virgin olive oil nutritional information
5 tbsp virgin olive oil
20g parsley nutritional information
20g parsley
3 tbsp pine nuts, toasted nutritional information
3 tbsp pine nuts, toasted
1.4kg/10 large portobello mushrooms nutritional information
1.4kg/10 large portobello mushrooms
15g/1 tbsp red chilli nutritional information
15g/1 tbsp red chilli
Salt to taste nutritional information
Salt to taste
4 tbsp tahini paste nutritional information
4 tbsp tahini paste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat grill to its highest setting.
2) Lay mushrooms on a large, foil covered baking sheet.
3) Mix the chilli oil and 2 tablespoons of olive oil together and brush over mushrooms, season and grill for about 5 minutes on each side, turning once.
4) Squeeze the juice of half a lemon over the mushrooms when you turn them.
5) When cooked, cool slightly then place in a large bowl with any juices.
6) Chop half the parsley and 1 clove of garlic and toss into the mushrooms along with the vinegar. Season to taste. Set aside.
7) Put the tahini in a bowl. Crush the remaining garlic with a little salt to make a paste and stir into the tahini.
8) Gradually stir in the juice of a lemon, followed by the remaining 3 tablespoons of olive oil.
9) Add 2-3 tablespoons of warm water to thin the dressing then check the seasoning.
10) Separate the chicory leaves, tearing the large leaves in 2, tear the remaining parsley into sprigs, discarding any thick stalks.
11) Arrange chicory on 4 plates with the mushrooms. Drizzle some of the dressing on top and scatter over the pine nuts and parsley. Season with black pepper.

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