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@n_82_4: #duhok_zaxo_amedi_semel_akre_hawler #halabcha #fouryou #tiktok #fyp🌹🥀

𝐓𝐄𝐀𝐂𝐇𝐄𝐑 👩🏻‍🏫⏳
𝐓𝐄𝐀𝐂𝐇𝐄𝐑 👩🏻‍🏫⏳
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Sunday 23 November 2025 17:02:38 GMT
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🍄‍🟫 BBQ MUSHROOM FLATBREADS 🔥 This might just be the tastiest mushroom recipe I’ve made yet. Mushrooms seared + charred on the bbq. Basted with a miso garlic marinade + sliced into juicy strips. Before being served on toasted flatbread with tahini, salsa verde + salad. The FLAVOUR in each bite really was something to behold. Ad To maximise the flavour of my veg here, I cooked on my @WeberEurope genesis. I’m not a bbq expert (yet), but this gas grill was so easy to use, and helped me develop one of my tastiest recipe creations yet. The mushrooms were smoky, charred, and juicy. The salsa’s flavour was taken to the next level too. Barbecuing like this is ideal as we head into the warmer weather. My full recipe can be found below - so enjoy + let me know if you give it a go! INGREDIENTS (serves 2-3) 6 large flat mushrooms 4 garlic cloves 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tsp miso paste 4 tbsp olive oil 1 tbsp water (to loosen) 3 sprigs rosemary 500g green tomatoes 1 bunch spring onions 2 garlic cloves 30g fresh coriander 30g fresh mint 1 lime 1 green pepper 1 jalapeño pepper To serve: flatbreads, tahini, 30g fresh dill, 30g mint for salad, 1 lemon, olive oil METHOD 1. To make the charred salsa verde, slice the tomatoes in half then char with the spring onions and peppers. You want the skins slightly black + blistered (5-10 mins). Preferably do this on a bbq or grill, but an oven, in the pan or directly on a gas hob works too. 2. Peel the skins away from the peppers, then transfer the tomatoes, onions, and peppers into a blender. Add the garlic cloves, fresh coriander, mint, and lime juice. Blend until combined, loosening with a splash of oil and water if necessary. Season to taste with salt and pepper. Set aside. 3. For the mushroom steaks, season the mushrooms with salt + pepper, then drizzle with olive oil. For the marinade, mince the garlic cloves into a bowl. Then add the soy sauce, balsamic vinegar, miso paste + olive oil. Whisk to combine, loosening with a splash of water. 4. Fire up the grill to a medium high heat, brush the mushrooms with the marinade, then sear on one side until charred (5 mins). Flip over, then brush with more marinade using the rosemary sprigs. Continue to cook + baste until charred in places on the outside. Slice the mushrooms into strips, garnish with parsley + smoked paprika if you like. 5. Make a quick herb salad by picking down the mint + dill leaves. Season with salt, pepper, lemon juice + olive oil. Toast your flatbreads, then layer with salsa, mushrooms, salad + tahini. #mushrooms #mushroomrecipe #bbq #outdoorcooking #plantbasedrecipes
🍄‍🟫 BBQ MUSHROOM FLATBREADS 🔥 This might just be the tastiest mushroom recipe I’ve made yet. Mushrooms seared + charred on the bbq. Basted with a miso garlic marinade + sliced into juicy strips. Before being served on toasted flatbread with tahini, salsa verde + salad. The FLAVOUR in each bite really was something to behold. Ad To maximise the flavour of my veg here, I cooked on my @WeberEurope genesis. I’m not a bbq expert (yet), but this gas grill was so easy to use, and helped me develop one of my tastiest recipe creations yet. The mushrooms were smoky, charred, and juicy. The salsa’s flavour was taken to the next level too. Barbecuing like this is ideal as we head into the warmer weather. My full recipe can be found below - so enjoy + let me know if you give it a go! INGREDIENTS (serves 2-3) 6 large flat mushrooms 4 garlic cloves 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tsp miso paste 4 tbsp olive oil 1 tbsp water (to loosen) 3 sprigs rosemary 500g green tomatoes 1 bunch spring onions 2 garlic cloves 30g fresh coriander 30g fresh mint 1 lime 1 green pepper 1 jalapeño pepper To serve: flatbreads, tahini, 30g fresh dill, 30g mint for salad, 1 lemon, olive oil METHOD 1. To make the charred salsa verde, slice the tomatoes in half then char with the spring onions and peppers. You want the skins slightly black + blistered (5-10 mins). Preferably do this on a bbq or grill, but an oven, in the pan or directly on a gas hob works too. 2. Peel the skins away from the peppers, then transfer the tomatoes, onions, and peppers into a blender. Add the garlic cloves, fresh coriander, mint, and lime juice. Blend until combined, loosening with a splash of oil and water if necessary. Season to taste with salt and pepper. Set aside. 3. For the mushroom steaks, season the mushrooms with salt + pepper, then drizzle with olive oil. For the marinade, mince the garlic cloves into a bowl. Then add the soy sauce, balsamic vinegar, miso paste + olive oil. Whisk to combine, loosening with a splash of water. 4. Fire up the grill to a medium high heat, brush the mushrooms with the marinade, then sear on one side until charred (5 mins). Flip over, then brush with more marinade using the rosemary sprigs. Continue to cook + baste until charred in places on the outside. Slice the mushrooms into strips, garnish with parsley + smoked paprika if you like. 5. Make a quick herb salad by picking down the mint + dill leaves. Season with salt, pepper, lemon juice + olive oil. Toast your flatbreads, then layer with salsa, mushrooms, salad + tahini. #mushrooms #mushroomrecipe #bbq #outdoorcooking #plantbasedrecipes
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