Great gut roasted portabello 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.

Serves: 4

Prep/cooking time: 50 minutes


4 Genius Rolls or Brioche Buns

4 Large Portabello Mushrooms

1 Large Punnet of Cherry Tomatoes

Chili salt


Extra Virgin Olive oil

Fresh thyme


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.