A delicious vegetarian alternative for your summer barbeque.


  • 2 large portobello mushrooms (wiped clean, stalks removed)
  • italian herb marinade
  • 2 6" pieces of focaccia bread
  • handful of rocket leaves
  • 1 red onion thinly sliced
  • for the marinade:
  • 100 ml extra virgin olive oil
  • 50 ml balsamic vinegar
  • fresh rosemary
  • good pinch of dried italian herbs
  • very small pinch of dried chilli flakes
  • 1 sprig fresh parsley
  • pinch sea salt
  • pinch coarse black pepper


  • Place all the ingredients into a food processor and blend.
  • Marinate the mushrooms in the marinade for 20 mins. Grill the mushrooms on the barbeque for 5 minutes on each side. Half the pieces of focaccia. Place the mushroom on 1 side. Top with some rocket, then some red onion, sprinkle with some vinaigrette. Place 2nd piece of focaccia on top and enjoy.