Portobello mushroom sandwich

Portobello mushroom sandwich
Serves: 4
  • 4 portobello mushrooms
  • 3 garlic cloves, peeled, minced
  • 2 tbsp olive oil
  • ½ onion, peeled, finely chopped
  • 50g breadcrumbs
  • 1 tbsp fresh parsley
  • 225g plain cream cheese
  • 1 tbsp lemon juice
  • salt and pepper
  • 1 ciabatta, quartered and sliced in half lengthways
  1. Preheat oven to 200C/Gas 6.
  2. Clean mushrooms, remove stalks and cut stalks very finely.
  3. Heat the oil in a frying pan over a medium heat, add the garlic, mushroom stalks and onion and cook gently until softened.
  4. Set aside to cool.
  5. When cool, add half the breadcrumbs, parsley, cream cheese and lemon juice.
  6. Mix to a paste.
  7. Brush mushrooms with olive oil on both sides, then place fins side up on a baking tray.
  8. Spread over the paste, sprinkle with remaining breadcrumbs, place in oven and bake for 15 mins.
  9. While baking, brush the ciabatta on top and under sides with a little olive oil, sprinkle with salt and toast under a medium grill until golden.
  10. Turn over and brush flesh sides of bread with olive oil and salt, place a mushroom in each to make sandwiches.


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