Roasted spiced portabella with creamy lemon dressing

Roasted spiced portabella with creamy lemon dressing

Anjum's Indian Vegetarian Feast
Emma Lee

Roasting or grilling mushrooms really intensifies their flavours as the heat drives out the moisture. These, in particular, are really delicious; meaty, spicy and even better if you can barbecue them, as it will add smokiness. They make a lovely starter or light meal, but they can be served without the breadcrumbs, rocket or sauce as part of a tandoori vegetable feast.

For the garlic herb crumbs


Quantity Ingredient
1 tablespoon unsalted butter
1 teaspoon olive oil
1 fat garlic clove, peeled and grated
3 slices bread, crumbed
1 rounded tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
salt, to taste
freshly ground black pepper

For the dressing

Quantity Ingredient
1 1/2 teaspoons lemon juice
1 scant tablespoon creme fraiche or sour cream
3 large mint leaves, shredded
2 tablespoons extra virgin olive oil

For the marinade

Quantity Ingredient
2 large-ish garlic cloves, peeled
8g root ginger, (peeled weight)
1/3 teaspoon chilli powder
3/4 teaspoon garam masala
3/4 teaspoon ground cumin
2 tablespoons lemon juice
4-5 tablespoons olive oil

For the mushrooms

Quantity Ingredient
4 large-ish portabella mushrooms
2 large handfuls baby rocket leaves


  1. For the crumbs, heat the butter and oil in a large frying pan. Add the garlic and fry gently until it starts to colour. Add the crumbs and stir-fry over a moderate flame until they turn golden. Take off the heat and stir in the herbs. Season to taste.
  2. Whisk together all the ingredients for the dressing and season to taste. Blend together the ingredients for the marinade until smooth and season well. Clean the mushrooms: I like to wash them properly, as there is nothing worse than biting into gritty mushrooms. Poke through the mushrooms in several places with a small sharp blade or skewer and place them in a shallow bowl with the marinade, turning to coat on all sides. Set aside and marinate for at least 30 minutes, though an hour is better if you have the time.
  3. Preheat the oven to 200°C. Put the marinated mushrooms, gill side up, on a baking tray and roast on the upper shelf, turning halfway, for 12–15 minutes. They should look a little shrivelled at the edges.
  4. Take out, sprinkle the gill side liberally with the crumbs, place a small fistful of rocket on the side and drizzle both with the dressing.
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