Chargrilled mushrooms & mango salsa

Chargrilled mushrooms & mango salsa

From
Posh Kebabs
Serves
2
Cooking time
15 mins

Portobellos’ size and natural meatiness mean they can stand the high heat of a barbeque and beautifully take on all the smoky flavours. These mushrooms are great wrapped in a flatbread with salsa or in a burger bun.

Ingredients

Quantity Ingredient
8 portobello mushrooms
75g mature cheddar, grated
3 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
freshly ground black pepper

For the salsa

Quantity Ingredient
1 ripe mango, peeled and diced
1 spring onion, finely chopped
2 medium tomatoes, deseeded and finely chopped
2 tablespoons jalapeño chillies from a jar, finely chopped
1 lime, juiced
handful coriander, finely chopped
4 flour tortillas, to serve

Method

  1. Clean off any dirt from the mushrooms using a pastry brush. Remove the stalks of the mushrooms and discard.
  2. Heat a griddle pan or barbeque to high. Place the mushrooms cup-side down and cook for 2 minutes. Mix the cheese, spring onions, and chilli with some black pepper. Flip the mushrooms over in the pan, then fill the cup of each mushroom with the cheese filling. Cook for a further 3 minutes until the mushrooms are soft and the cheese is molten.
  3. Meanwhile, make the salsa. In a bowl, combine the mango, spring onion, tomatoes, jalapeños, 1 teaspoon of the pickling water, the lime juice, and coriander.
  4. Heat the tortillas on the griddle pan, then pile a filled mushroom and salsa on top, roll up, and eat.
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