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Sud'n'Sol Baked Portobello Mushrooms

A flavour sensation in the Persian culinary tradition!

Ingredients (serves 4) 4 portobello mushrooms

300 g rainbow veggie rice (Ardo)

300 g bimi

200 g S'n'S tomatade

50 g harissa paste

50 ml olive oil

White bean hummus:

1 tin white beans (400 g)

40 ml extra-virgin olive oil

2 tbsp diced garlic (Ardo)

Juice of ½ lemon

Finishing & seasoning

Ground sumac

Rock chives (Koppert Cress)

Sea salt

Black pepper


  1. White bean hummus: Pour a splash of olive oil into a saucepan and gently fry the garlic until it starts to brown. Pour into the food processor with the white beans. Blend into a smooth mixture and season with the juice of half a lemon, salt and black pepper. Serve lukewarm.

  2. Blanch the bimi in boiling salted water for 2–4 minutes. Transfer to a bowl of ice water immediately to retain the vivid green colour. Briefly stir-fry just before serving and season with a little salt.

  3. Sauté the rainbow veggie rice in a saucepan with a dash of olive oil.

  4. Harissa oil: Heat equal parts of oil and harissa paste.

  5. Portobello mushrooms: Cut the mushrooms in half and sprinkle with olive oil and salt. Set aside for 30 minutes. Brown in a frying pan with a little oil until done (but with a bite).

  6. Presentation: Scoop some hummus onto a plate and spoon some veggie rice next to it. Top with the fried portobello mushrooms and the bimi.

  7. Finish with the S'n'S tomatade, harissa oil, rock chives and ground sumac.



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