Garlic Roasted Mushrooms with Aubergine & Cashew
These mushrooms are incredibly tasty, and perfect as either a main or side dish. Try them at your next BBQ.
Place the mushrooms stem side upon a baking tray. Sprinkle with chopped garlic and thyme leaves and drizzle with olive oil. Place under a hot grill for 5 minutes or until just soft, or alternatively BBQ the mushrooms Leave to cool slightly, then spread thickly with LISA’S Aubergine & Cashew, and scatter with shredded fresh mint.
- 8 large, flat mushrooms (Portobello)
- 4 cloves garlic, chopped
- 4 sprigs fresh thyme
- 1 tbsp olive oil
- 1 pottle LISA’S Aubergine & Cashew
- Handful of fresh mint
- Available at all major supermarkets.