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 fiber filled Genius gluten free bun. A gut friendly winner.

Serves: 4

Prep/cooking time: 50 minutes


4 Genius Superpowered Seeded Rolls

4 Large Portabella Mushrooms

10 oz Grape Tomatoes

Chili salt


Extra Virgin Olive oil

Fresh thyme


1. Set oven to 325 F.

2. Halve the juicy tomatoes and place cut side up on a sheet pan. 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 caramelize 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 grape tomatoes. Cook on a hot grill until the mushrooms are soft and dark (around 10-15 minutes).

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