Roasted portobello mushrooms Mega mushrooms crammed with juicy cherry tomatoes make a super easy gut lovin’ veggie dish. This lunch or dinner is naturally gluten and dairy free, and is absolutely awesome when served alongside a fluffy and fibre filled Genius gluten free bun. A gut friendly winner.
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Serves: 4

Prep/cooking time: 50 minutes
Ingredients

4 Genius Rolls or Brioche Buns

4 Large Portobello Mushrooms

1 Large Punnet of Cherry Tomatoes

Chili salt

Pepper

Extra Virgin Olive oil

Fresh thyme
Method

1. Set oven to 160 C.

2. Halve the juicy tomatoes and place cut side up on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper and scatter fresh thyme over the top. Bake for approx. 30-40 minutes until they start to shrivel and beautifully caramelise a little.

3. To get the mushrooms ready to grill, take out the stalks, pour in a little olive oil then fill with the baked cherry tomatoes. Cook on a hot barbecue until the mushrooms are soft and dark (around 10-15 minutes).

4. If it’s not the right weather to have a BBQ, simply finish off in a hot oven. Serve with a salad and high fibre Genius Seeded Rolls.
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