Griddled Harissa Mushrooms on fluffy flatbread with smokey butterbean hummus and mint dip

The sun is shining and BBQ/grilling is in the air. I love a good cauliflower steak or crispy tofu skewer – but I think a gorgeous juicy mushroom is hard to beat. 


So I give you – BBQ Harissa Mushrooms on fluffy flatbread with smokey butterbean hummus and mint dip. The mushrooms have been marinated in Harissa which adds tons of flavour, then either griddled or cooked on the BBQ – seriously tasty.

They are brilliant in a burger but I love them with a fluffy flatbread, some dolloped smokey butter bean hummus and then topped with super fresh mint cucumber dip. The combination of textures and flavours is fantastic. 


It’s good to marinade the mushrooms for at least an hour but don’t panic if you don’t have time.

Swaps! 

Flatbread- swap for burger buns for a delicious mushroom burger option

Or use buckwheat for a gluten free version or my amazing mushroom flatbreads 

Butterbeans – swap for chickpeas or frozen peas

Other dip options;  pea & mint, red pepper, baba ganoush

They are a meal in themselves but heres some lovely additions for a summer feast;

Roast Rainbow Carrots & Beetroots with Beetroot Walnut Hummus & Gomashio

Griddled Courgette, Crispy Roast Potatoes, Fennel and Pea Pesto Salad

Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad

I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share @rebelrecipes #rebelrecipesSending all the love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  1 hr 30 minutes preparation time
  30 minutes cook time

Ingredients

For the mushrooms;
  • 4 portobello mushrooms cleaned
  • 3 tbsp extra virgin olive oil 
  • Juice 1/2 lemon 
  • 2 tbsp rose harissa
  • 1/2 tsp maple syrup 

Cucumber mint dip;

  • 1/2 cucumber grated 
  • 120g coconut yogurt or plant based yogurt
  • 1 tbsp chopped fresh mint 
  • Juice 1/2 lemon 
  • 1 clove garlic minced – optional
  • 1/2 tsp sea Salt 
  • Twist black Pepper 
  • 1 tbsp extra virgin Olive oil – optional

For the Butterbean hummus;

  • 1 can butter beans drained 
  • 1 clove garlic – optional 
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil 
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika 
  • 1/2 sea salt 
  • 1 tbsp tahini 

For the flatbread;

  • 150g self raising flour
  • 1 tsp baking powder 
  • Pinch sea salt flakes 
  • 75ml water 
  • 2 tablespoon plant based yogurt

Optional additional toppings

  • Fresh herbs – coriander, mint 
  • Toasted pine nuts 
  • Extra virgin olive oil 
  • Chilli flakes 

Directions

For the mushrooms;
  1. Add the marinade ingredients to a large bowl/tub and mix well. 
  2. Add the mushrooms to the bowl with the marinade, carefully cover the mushrooms.
  3. Cover and let it marinate for at least an hr. 

To make the cucumber dip;

  1. Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl 
  2. Add all the other ingredients and mix well.
  3. Really nice with a drizzle of olive oil on top.

To make the dip 

  1. Add the butter beans into the your blender with the garlic, lemon juice, tahini, spices and olive oil
  2. Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen.
  3. Season to taste and blitz again.

To make the flatbread 

  1. In a large bowl, add the flour and salt. Stir to combine. 
  2. Now add the water and yogurt, mix thourougly to conbine and then transfer to a floured board. If you need to add a bit more water or flour then do do. 
  3. Knead for a few minutes until you get a springy dough. 

To cook 

  1. Heat a large griddle pan or frying pan to medium. 
  2. Divide the dough into four then roll out the first flatbread. 
  3. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
  4. Repeat. 
  5. Keep the flatbreads warm on a plate covered with a clean cloth. 

To cook the mushrooms; 

  1. On a griddle/BBQ; 
  2. Pre- heat your griddle pan/BBQ to medium/hot. Add the mushrooms along with any marinade to the griddle pan. Just add the mushrooms (no additional marinade) to the BBQ. 
  3. Cook for a couple 4-5 minutes then flip and cook for a further 4-5 minutes or so. Flip a few times until tender. 

To serve; 

  1. Top the flatbreads with the hummus, mushrooms and then dollop on the mint dip. 
  2. Add additional toppings. 

Thank you so much for following my blog and cooking my recipes!

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8 Comments

  1. Anita on May 31, 2020 at 10:46 pm

    🤩🤯🤩 WOW! This looks sooooo delicious. One question: under ‘To cook the mushrooms’, #2, what does ‘Just the mushrooms to the BBQ’ mean? Thanks!

    • Niki on June 1, 2020 at 8:52 am

      Hi Anita
      Ive amended – basically – just add the mushrooms with no additional marinade to the BBQ

      Love
      Niki xxx

  2. Kathryn Danzey on June 1, 2020 at 8:40 am

    This looks stunning Niki x

    • Niki on June 1, 2020 at 8:52 am

      Thank you so much Kathryn!

      Love
      Niki xxx

  3. Jude Delaney on June 1, 2020 at 8:43 pm

    You’re a genius Niki!! I made this tonight and it was utterly gorgeous and I totally forgot to take a photo as we scoffed it so quickly 😋

    • Niki on June 2, 2020 at 1:58 pm

      Hi Jude
      Thats amazing!
      So happy to hear – Yay!
      Much love
      Nikixxx

  4. John on June 3, 2020 at 4:22 pm

    Lemon in hummus dip – yes or no?

    Not in ingredient list but says you add it (how much?) in the instructions.

    • Niki on June 3, 2020 at 6:12 pm

      Its 1/2 lemon, sorry – added in now
      Best
      Niki x

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