Portobello Brunch
Over a year ago
2,201 views
Ingredients
- 4 Portobello Mushrooms (wipe clean)
- 1 small jar Roasted Tomatoe Paste
- 1 Yellow Pepper (sliced)
- 1 small Red Onion (sliced)
- 4 small Plum Tomatoes (haved)
- 1 tspn Garlic Butter
- 2 RoastedSunripe Tomatoes (cut up)
- ½ tspn Rock Salt
- ! slice Ham (cut in strips)
- 1 small RIPE Avocado (sliced)
- 2 crusty Bread rolls (poppy seed topped)
- 1 pkt Salad leaves
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
The ideal brunch food this,filled with tasty bits and bobs
and simple to prepare
Method
-
1
Roast the peppers and onion on a baking tray for about 15 mins @180oc sprayed with a little oil.
Place the Mushrooms on a multi pie tray one in each well. add a thumbnail of Butter and scatter on the Rock Salt
Bake in the oven along with the Peppers /onion.
Remove the Mushrooms and spread with the Tomatoe Paste Pile on the Peppers/plum tomatoes/Onions/Roasted Sundried Toms/
Then pop the loaded Mushrooms back in the oven for a few mins
Cut the Bread rolls in half then across (Oyster style)
load with sliced Avocado and pop in the oven to warm.
Place a few strips of cold Ham on the top of the finished Mushrooms
Serve on a bed of salad with a little mayonnaise
Similar Recipes
View all similar
Comments (0)