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Portabella mushroom & roast capsicum baps
Prep 15 mins | Cook 15 mins | Serves 4
1 red capsicum, halved lengthways and deseeded
4 x 85g Portabella (flat) mushrooms, trimmed
Olive oil cooking spray
4 bap (or soft) bread rolls, split
100g marinated goat’s feta cheese, drained
40g baby or wild rocket leaves
Step 1 Preheat a grill on high. Place capsicum skin-side up on a grill tray. Grill for 8-10 minutes or until skin is blackened. Remove from heat and place in a plastic bag. Stand for 10 minutes to slightly cool, then remove skin and cut capsicum in thin strips. Set aside.
Step 2 Preheat a non-stick frying pan over medium heat. Spray mushrooms with oil. Pan-fry mushrooms for 3-4 minutes on each side until tender.
Step 3 Meanwhile, toast or grill baps. Place bap bases on board, spread with feta cheese and top with rocket. Top each with a mushroom and a quarter of the roasted capsicum. Season with salt and pepper. Top with remaining bap tops and serve.
Good for you ... Portabella Mushrooms
![Portabella Mushrooms](/assets/image-cache/mushrooms-portabella.ce905c36.jpg)
Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)
They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.
A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.