Ingredients
4 large portabello or large field mushrooms
30ml/2 tbsp olive oil
1 clove garlic, crushed
salt and ground black pepper
4 crusty ciabatta rolls
crisp lettuce
sliced tomatoes
houmous to serve
Method
Place the mushrooms in a shallow dish, add the oil, garlic and seasoning and toss until the mushrooms are evenly coated. Leave to marinate for at least 10 mins.
Cook the mushrooms over hot barbecue coals or a griddle pan for 8-10 mins turning once until browned on both sides and tender when tested with a fork. Transfer to a plate, gill side down and leave for 5 mins.
Toast the ciabatta rolls on the hot barbecue coals. Fill with lettuce, tomato and top with the mushrooms. Delicious served with houmous spooned over.