MUSHROOM ROLLS WITH CAPSICUM PESTO
COOKBOOK: FRESH - Woolworths Mag October 2018
What a great vegetarian roll! Sometimes you are limited or find it difficult to know what we can fill our rolls with that will accommodate those who don’t eat meat. Mushrooms are a great substitute!
Mushrooms are low in calories but rich in fibre, protein and antioxidants. They say mushrooms also can minimise the risk of developing alzheimers , heart disease and cancer. They are also a great source of selenium which helps boost your immune system
This was a great recipe. Loved the sweet potato chips/ fries!
1k of sweet. Potato, peeled and cut into wedges or fries
1 cup of olive oil & extra for frying onion and mushrooms
Salt & pepper
310g roasted capsicums, drained
1/4 cup walnuts
1/2 cup of basil leaves
1 tablespoons lemon juice
1 tablespoon extra of olive oil
1 tablespoon of tomato sauce
1 tablespoon mayonnaise
2 large onion, cut in half and sliced
8 portobello mushrooms, halved
4 crusty long rolls
60g baby rocket
8 cherry tomatoes, sliced
Preheat the oven/grill
In a deep frying pan, add the oil and fry the fries until golden. In the last few mins of frying, add salt. Remove them from pan and place them on a kitchen tissue on a plate.
In the same pan fry the onions. If there is almost no oil , add a tablespoon. Fry until golden. Add a little salt & pepper
In a processor add the capsicums, basil, walnuts, lemon juice and 1 tablespoon of olive oil. Puree until it is a pesto texture. Place pesto in a bowl and add tomato sushi and mayonnaise and mix well, set aside.
Back to a frying pan, add a little oil on the base and fry the mushrooms until golden. Remove and set aside
Slice the rolls in half longways. Place them in the oven/grill and toast them (they will toast very quickly, keep an eye on them)
Butter top side of the roll, spread pesto on other side. Add the mushrooms, onions, tomatoes and rocket and close roll. Serve roll with sweet potato fries.