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Grilled Portobellos

A home-style Grilled Portobellos made with New Potatoes, Balsamic Vinegar, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 250 g
• 6 tbsp
• 6 tbsp

Method (preview)

1. 1

   Wipe the mushrooms all over with a damp cloth.

2. 2

   With a knife make incisions all over the mushrooms.

3. 3

   Slice the garlic clove into thin slices.

4. 4

   Fill the incisions made in the mushrooms with the garlic slices, brush with olive oil and place to one side.

5. 5

   Heat the remaining oil in a suitable oven proof dish (with lid) add the potatoes and fry until golden all over.

6. 6

   Season lightly, place in the oven for 10-15 minutes until almost cooked.

7. 7

   Remove from the oven and place over a medium heat.

8. 8

   Pour in the wine and coriander seeds, cover with a lid and simmer for 5-8 minutes until the liquid has evaporated.

9. 9

   Add the blanched asparagus and the vinegar and season.

10. 10

    Grill the mushroom for 5-8 minutes.

11. 11

    To serve, dress the asparagus and potatoes on individual serving plates, top with a grilled mushroom, sliced over the garnish.

12. 12

    Pour around the remaining juice and serve.