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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pita bread
(Contains: Gluten, Tarwe)
½ unit
Garlic
½ unit
Red onion
½ unit
Green Romano pepper
2 unit
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: Gluten, Melk (inclusief lactose), Soja, Vis, Schaaldieren, Selderij, Tarwe, Sesamzaad, Weekdieren, Gerst)
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
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 for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
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 a generous knob of butter, the garlic, the onion, the BBQ rub* and the 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, the soy sauce and the water for the sauce.
- Take the frying pan off the heat and stir in the sauce (see Tip).
Tip: if you'd like to make it spicier, add some sambal from your pantry as preferred!
- Cut open the pitas and spread with some of the aioli as preferred, then fill with some of the slaw and portobello mushrooms.
- Serve the rest alongside, garnished with the rest of the fresh herbs.
- Serve with the rest of the aioli.
