Jamie Oliver Portobello Mushroom Recipes
GNARLY OVEN-BAKED MUSHROOMS
Don't be tempted to take the mushrooms out of the oven too soon - leave them to get beautifully dark and gnarly at the edges for bonus flavour.
Provided by Jamie Oliver
Categories Mains Mushroom Couscous Tomato One-pan recipes Family one-pan recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Peel 8 portobello mushrooms and place cap-side up in a 25cm x 35cm sturdy roasting tray.
- Drizzle over 1 tablespoon of olive oil and season with sea salt and black pepper, then bake for 20 minutes, or until golden.
- Meanwhile, finely grate the zest of ½ a lemon into a large bowl, add 300g of wholewheat couscous, 1 sprig of fresh mint and a pinch of pepper. Pour in just enough boiling kettle water to cover, pop a plate on top and leave to fluff up.
- Peel and finely slice 2 cloves of garlic, then pick and finely chop the leaves from 3 sprigs of fresh rosemary.
- When the time's up, remove the tray from the oven and transfer the mushrooms to a plate.
- Place the roasting tray on the hob over a medium-high heat with 1 tablespoon of olive oil, add the garlic and rosemary and cook for 1 minute, then stir in the 2 tablespoons of baby capers and 2 x 400g tins of cherry tomatoes. Cook for 5 minutes, or until slightly thickened and reduced, stirring occasionally.
- Arrange the mushrooms snugly in the sauce, tear over 80g of halloumi and scatter over 40g of shelled unsalted pistachios, then return to the oven at 200°C/400°F/gas 6 for 15 minutes, or until gnarly at the edges.
- Fork up the couscous, squeeze over the juice from the zested lemon and toss together, discarding the mint. Season to taste.
- Serve the mushrooms and sauce on top of the couscous, then pick and tear over the remaining 2 sprigs of fresh mint.
Nutrition Facts : Calories 444 calories, Fat 19.7 g fat, SaturatedFat 5.8 g saturated fat, Protein 19.9 g protein, Carbohydrate 45.3 g carbohydrate, Sugar 8.6 g sugar, Sodium 1.53 g salt, Fiber 9.3 g fibre
MUSHROOM SARNIE
Provided by Jamie Oliver
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C/Gas 6).
- Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
- Cut the sourdough into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.
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