Project Description

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Servings 4


For the marinated mushroom salad:

  • ¼ cup olive oil
  • Juice & zest of 1lemon
  • 150 g baby portabellini mushrooms, sliced in half
  • 2 baby fennel, thinly sliced
  • 1 stalk celery, thinly sliced
  • ¼ cup celery leaves, roughly chopped
  • ½ cup walnuts, lightly toasted & roughly chopped
  • ½ cup sun-dried tomatoes, roughly chopped
  • Salt and pepper to taste
  • 8 large portabello mushrooms
  • Pinch chilli flakes
  • Pinch dried oregano
  • Salt and pepper, to taste


For the marinated mushroom salad:

  • Combine olive oil, lemon juice and zest in a bowl. Whisk together.
    Add all the vegetables to the bowl and stir to coat. Season well.
    Cover and refrigerate for 1 hour.
    Preheat oven to 200˚C.
    Season portabellos lightly with salt, pepper, chilli flakes & oregano.
    Roast on a rack on top of a baking tray for± 7 minutes until tender. Fill warm portabellos with a pile of the marinated mushroom mixture.
    Serve straight away.