BBQ Portobello Pitas with Aioli
with Romano pepper & rainbow slaw- Tarwe
- Mosterd
- Ei
- Weekdieren
- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Sesamzaad
- Vis
- Schaaldieren
- May contain traces of allergens
- Pinda's
- Noten
Did you know that the word aioli is a combination of the Catalan words 'ai' (garlic) and 'oli' (oil)?
Ingredients
2 piece
Pita bread
(Contains: Tarwe)
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: Mosterd)
25 g
Aioli
(Contains: Mosterd, Ei May be present: Weekdieren, Melk (inclusief lactose), Selderij, Soja, Gluten, Sesamzaad, Vis, Schaaldieren)
10 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
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.
