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Portobello mushrooms with crispy onions and truffle mayo recipe

Portobello mushrooms with crispy onions and truffle mayo recipe

1 rating

Whip up garlicky Portobello mushrooms, drizzled in Tesco Fire Pit truffle flavour mayonnaise and scattered with crispy onions for your next barbecue feast. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 166 calories / serving
  • Vegetarian


  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh flat-leaf parsley
  • 300g Portobello mushrooms
  • 4 tbsp Fire Pit truffle-flavour mayonnaise
  • 20g crispy onions

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    3g 14%
  • Sugars

    1g 1%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 3.3g Protein 1.6g Fibre 0.8g


  1. Light the barbecue. While it heats up, mix the crushed garlic, olive oil and parsley in a bowl and season generously. Rub into the mushrooms until well coated and leave to marinate for 10 mins.
  2. Once the barbecue flames have died down and the coals are white and ashy, cook the mushrooms for 4-5 mins each side, until soft and char lines appear.
  3. Lay the mushrooms out on a serving dish, squeeze over the truffle mayo and scatter with crispy onions.

See more Vegetarian barbecue recipes

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