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.