Large mushrooms baked with smoky chilli

Large mushrooms baked with smoky chilli

Lisa Cohen and William Meppem

This makes a wonderful, hearty winter lunch dish that you could serve on its own with a big blob of yoghurt and perhaps a simple green leaf salad. It also makes a great accompaniment to a grilled steak or roast – slice the meat and serve it on top of the baked vegetables so the juices intermingle.


Quantity Ingredient
50ml olive oil
1 large purple onion, cut into large dice
2 garlic cloves, roughly smashed
1/2 teaspoon smoky paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon sherry vinegar
6 large mushrooms, stems removed
2 vine-ripened tomatoes, cut into quarters
2 long red chillies, split and seeded
2 long green chillies, split and seeded
few sprigs thyme
sea salt
1/2 teaspoon freshly ground black pepper
50g butter
100ml water


  1. Preheat the oven to 180ºC. Heat the oil in an ovenproof frying pan. Add the onion, garlic and spices and sauté for around 5 minutes until soft. Stir in the vinegar.
  2. Place the mushrooms on top of the onions, stem-sides up, and tuck the tomatoes, chillies and thyme in and around them. Season with salt and pepper and scatter bits of butter over the mushrooms. Pour in the water and transfer to the oven. Bake for 20 minutes, or until the vegetables are tender.
  3. Stand the pan over a high heat on the stove. Spoon the juices over all the vegetables so they are moist, and cook vigorously until you are left with a concentrated sauce. Taste and adjust the seasoning and serve straight away.
Middle Eastern
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