Elevate your weeknight dinner with this creamy and fiery Harissa Butter Roasted Portobello Mushrooms With Spicy Lemon Yoghurt recipe that’s packed with flavour and is surprisingly simple to make.
This dish takes the earthy, meaty texture of portobello mushrooms and transforms them with a smoky, spicy harissa butter that melts into every crevice as it roasts for a perfectly tender and savoury dish that deliver a tantalising balance of heat and tang.
Ingredients for the pickled onions
- 1 red onion, very thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp sea salt flakes
Ingredients for the yoghurt sauce
- 250ml plain double cream yoghurt
- 1 small clove garlic, finely grated
- 2 tbsp lemon juice
- 2 tsp Aleppo pepper, or 1 tsp sweet paprika and ¼ tsp cayenne pepper
- Pinch of sea salt
Ingredients for the mushrooms
- 125g butter, softened
- 125g harissa paste
- 12 large portobello mushrooms
Ingredients to serve
- Store-bought flatbread, naan or pita
- Fresh coriander
- Lime wedges
Aleppo pepper is more than just a flavourful spice; it also offers a range of potential health benefits. As a member of the Capsicum annuum family, it contains the beneficial compound capsaicin, which is responsible for its mild heat and has been studied for its anti-inflammatory properties. Aleppo pepper is also a good source of antioxidants, including vitamins A and C, which help combat oxidative stress and support a healthy immune system.
Method
- For the quick pickled onions, combine all the ingredients in a glass jar and give it a good shake. Make sure the onions are submerged. Leave at room temperature while preparing the rest.
- For the yoghurt sauce, combine all the ingredients together and taste to adjust seasoning. Keep in the fridge until serving.
- For the mushrooms, stir the softened butter and harissa paste together until well combined. Taste the harissa paste you are using for seasoning – you may or may not need to add a little extra salt and pepper.
- Preheat oven to 200°C with the fan on.
- Line a large baking tray with baking paper.
- Place portobello mushrooms on prepared tray and brush generously with harissa butter. Roast for about 7-10 minutes or until just tender.
- While the mushrooms are roasting, warm or toast some flatbread and prepare the other toppings.
- Serve harissa butter mushrooms piled onto warm flatbread with generous dollops of the spicy lemon yoghurt.
- Scatter everything with fresh coriander leaves and pickled onions. Squeeze over some fresh lime juice and enjoy!
Image and recipe provided by The South African Mushroom Farmers’ Association
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
