BBQ Portobello Pitas with Aioli
with Romano pepper & rainbow slaw
Did you know that the word aioli is a combination of the Catalan words 'ai' (garlic) and 'oli' (oil)?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Pita bread
(Contains Wheat)
½ piece
Garlic
½ piece
Red onion
½ piece
Green Romano pepper
2 piece
Portobello mushroom
½ sachet(s)
BBQ spice rub
5 g
Fresh flat leaf parsley & chives
50 g
Rainbow slaw mix
25 g
BBQ Sauce
(Contains Mustard)
25 g
Aioli
(Contains Egg, Mustard May be present Molluscs, Milk, Celery, Soy, Gluten, Sesame, Fish, Crustaceans)
10 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] butter
½ tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and bake the pitas for 6 - 8 minutes, or use a toaster if preferred.
- Slice the onion into half rings and crush or mince the garlic. Cut the Romano pepper into thin rings.
- Heat a large clean frying pan over high heat.
- Cut the portobello mushrooms into strips of around 1cm thickness and fry for 2 - 3 minutes until evenly browned.
- Stir in the butter, garlic, onion, BBQ rub* and Romano pepper, then fry for 5 - 6 more minutes.
- Roughly chop the fresh herbs and set half aside, then transfer the rest to a bowl.
- Add the slaw mix, sunflower seeds, mayonnaise and white wine vinegar. Mix well to combine and season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- In a small bowl, combine the BBQ sauce with the honey, soy sauce and water (see pantry for amounts).
- Remove the frying pan from the heat and stir the sauce into the mushrooms (see Tip).
Tip: if you'd like to make it spicier, add some sambal or chili flakes as preferred!
- Cut open the pitas and spread with some of the aioli as preferred, then fill with some of the slaw and portobello mushroom.
- Serve the rest alongside, garnished with the rest of the fresh herbs.
- Serve with the rest of the aioli.