Ingredients
- Garlic cloves 3
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsps
- Soya sauce 4 tbsps
- Liquid smoke A few drops
- Large Portobello mushrooms 4
- Mayonnaise 120g
- White vinegar 2 tbsps
- Dijon mustard 1 tbsp
- SpinneysFOOD Organic Natural Honey 1 tbsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
- SpinneysFOOD Fresh Coriander 2 Handfuls
- SpinneysFOOD Fresh Parsley A handful
- Spinneys Kitchen rice 500g
- SpinneysFOOD White Sesame Seeds 1 tsp
Nutrition (Per serving)
- Calories 471
- Fat 26.1g
- Saturates 3.6g
- Protein 9.9g
- Carbs 52g
- Sugars 3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Smoked portobello mushroom steaks with white BBQ sauce
Other 15 Mins Prep ยท 15 Mins Cook
- Crush the garlic cloves and place them in a small bowl. Add the olive oil, soya sauce and liquid smoke to the same bowl and whisk together.
- Place the mushrooms in a shallow dish or resealable bag. Pour the marinade over them, ensuring they are evenly coated. Allow to marinate for at least 30 minutes, or overnight in the refrigerator.
- Meanwhile, prepare the white BBQ sauce. In a bowl, combine the mayonnaise, white vinegar, Dijon mustard, honey, smoked paprika, crushed garlic, salt and pepper. Whisk until well combined. Adjust the seasoning to taste then set aside.
- Heat a pan over a high heat. Once hot, place the mushrooms in the pan and cook for approx. 4-5 minutes per side, or until they develop a smoky flavour.
- Finely chop a handful of coriander and the parsley and toss them through the cooked rice.
- Serve the smoked mushroom steaks with the herby rice, a drizzle of white BBQ sauce, sesame seeds and remaining coriander.