BBQ Portobello Pitas with Aioli

Name: BBQ Portobello Pitas with Aioli with Romano pepper & rainbow slaw
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 4 piece Pita bread; 1 piece Garlic; 1 piece Red onion; 1 piece Green Romano pepper; 4 piece Portobello mushroom; 1 sachet(s) BBQ spice rub; 10 g Fresh flat leaf parsley & chives; 100 g Rainbow slaw mix; 50 g BBQ Sauce; 50 g Aioli; 20 g Sunflower seeds; 20 milliliters Reduced salt soy sauce; 2 tablespoon [Plant-based] mayonnaise; 2 teaspoon Honey [or plant-based alternative]; 2 teaspoon White wine vinegar; 2 tablespoon [Plant-based] butter; 1 tablespoon Water; to taste Salt and pepper

with Romano pepper & rainbow slaw

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Did you know that the word aioli is a combination of the Catalan words 'ai' (garlic) and 'oli' (oil)?

Tags:

Veggie

Allergens:

Gluten

•Tarwe

•Mosterd

•Ei

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 piece

Pita bread

(Contains: Gluten, 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)

10 milliliters

Reduced salt soy sauce

(Contains: Gluten, Tarwe, Soja)

Not included in your delivery

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

Energy (kJ)3682 kJ

Calories880 kcal

Fat51.2 g

Saturated Fat11.7 g

Carbohydrate77.9 g

Sugar22.8 g

Dietary Fiber11.5 g

Protein18.9 g

Salt3 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Bowl

•Small Bowl

Cooking Steps

Preheat the oven to 200°C and bake the pitas for 4 - 6 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.