This Portobello Is The Champignon Of All.. Served With Cranb

this portobello is the champignon of all served with cranb display image  376c8c7d

This Portobello is the Champignon of all.. Served with Cranberry Sauce and Pomegranate Infused Couscous.

This Vegan loving delight delivers magical flavours of sweetness, tartness and earthiness with the perfect dose of antioxidant.

I certainly enjoyed this flavourful and healthy lunch?


Ingredients for Cranberry Sauce

Fresh Cranberries – 6oz
Sugar – 100g
Pomegranate juice -60ml
Orange juice – 60ml


Add the pomegranate juice, orange juice and sugar to a medium pan, and bring to boil.
Add the cranberries and bring to boil before reducing the heat and simmer for 10 minutes or until cranberries have softened.

Ingredients for Portobello Mushroom

Portobello mushrooms – 2
Garlic – 2 minced (I also added a few slices of garlic)
Vegan butter 2 tbsp
Salt (to taste)
Pepper (to taste)
Dry Rosemary – 1 tsp


To begin, wash the portobello, remove stem and pat dry.

Melt the butter and add minced garlic, salt, pepper, Rosemary and drizzle evenly on the mushrooms.

Preheat oven to 180c/350f, place mushrooms on a baking tray and bake for 20 minutes. (if using garlic slices, add this mid-way)
Add cranberry sauce and transfer back to the oven for 5 minutes.
I served mine on a bed of pomegranate-infused couscous.


If you make this recipe, please do tag me @jasminsmenu
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