Ingredients Jump to Instructions ↓

  1. 50 g butter , melted

  2. 1 cloves garlic , crushed

  3. 2 portobello mushrooms ,

  4. 7cm wide, stalks trimmed

  5. 20 ml olive oil

  6. 50 g onions , chopped

  7. 1 cloves garlic , pureed

  8. 200 g plum tomatoes

  9. 50 g fennel , sliced

  10. 1 tsp Worcestershire sauce

  11. 50 g soft breadcrumbs

  12. 100 g garlic butter

  13. 85 g mixture chopped fresh parsley , thyme and chives

  14. 1 English muffins , halved and toasted

  15. 1 handfuls rocket olive oil , for drizzling

Instructions Jump to Ingredients ↑

  1. Portobello mushrooms on English muffins with tomatoes and fennel Method 1. Preheat the oven to 180C/gas 4.

  2. For the mushrooms: mix the melted butter and garlic together in a small bowl, then brush the mushrooms with the mixture. Season with salt and freshly ground black pepper.

  3. For the tomatoes: heat the olive oil in a pan and fry the onions and garlic for 2-3 minutes, or until softened but not coloured. Add the tomatoes and fennel and cook for 5-6 minutes, or until the tomatoes start to break down and the mixture reduces and thickens. Add the Worcestershire sauce and season to taste with salt and pepper.

  4. For the breadcrumbs: melt the garlic butter in a pan and stir in the breadcrumbs and chopped herbs. Season with a little salt.

  5. Place the mushrooms on a baking tray and bake for 2-3 minutes. Remove from the oven, spoon over the tomato mixture and top with the flavoured breadcrumbs. Return to the oven and bake for a further 5-6 minutes, or until the breadcrumbs are golden brown and crisp.

  6. To serve, place the toasted muffin halves on a serving plate and sit a stuffed mushroom on top of each. Garnish with rocket leaves and a little olive oil.


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