4 large portabello mushroom caps
2 tbs olive/canola oil
4 tbs parmesan cheese, grated
1 chicken breast, smoked, steamed or boiled and sliced
½ red onion, sliced
lettuce leaves, washed and pat dry
1 roasted pepper, sliced
Pre-heat the grill. Brush the mushroom caps to clean, then oil lightly on both sides. Grill for about 8 minutes, turning halfway through, until just tender – make sure they hold their shape and don’t shrink too much. Sprinkle some grated Parmesan on top of each mushroom, then return to the grill for another minute, or until the cheese turns golden (this makes them crispy). Use the mushrooms to sandwich slices of cooked chicken breast, sliced red onion, lettuce and roasted peppers from a jar. *ASDA Magazine May 2015*
Grilled Portobello mushrooms buns are high on flavour and low on carbs. The meaty texture and rich, earthy flavour of large, fat Portobello mushrooms make them a wonderful gluten-free alternative to bread buns for burgers or sandwiches.
For a vegetarian option try a thick slice of griddled halloumi.