Luke Mangan Grilled portobello mushroom with corn salsa and roasted capsicum dip

Mater's partner and celebrity chef, Luke Mangan is sharing one of his delicious menu items from his Mushroom menu. Try it out at home for a naturally nutritious 

Grilled portobello mushroom with corn salsa and roasted capsicum dip


• 300g field mushroom​ or 4 large portobello​ mushrooms​

• 4 tbsp balsamic vinegar​

• 1 tsp fresh oregano​

• 3 large pieces roasted​ red capsicum​

• 125g cream​ cheese (softened)​

• 2 garlic cloves​

• Pinch salt​

• Cracked Pepper​

• ½ cup fresh basil​ leaves, extra to serve​

• 8 leaves baby cos lettuce​

• 30g corn kernels​ (1/2 small tin, drained)​

• ½ Lebanese​ cucumber (diced)​

• ½ fresh tomato (diced)​

• ¼ small red onion (diced)​

• Micro herbs (optional garnish)​


Marinated mushroom​

1. Remove stem from mushroom, keep aside for salad.​

2. Combine chopped oregano and balsamic vinegar,​ marinate mushroom and set aside for 10 mins.​

3. Grill mushroom on each side for 3-4 min.​ 


Roasted capsicum dip​

1. Place capsicum, cream cheese, garlic, salt, and​ pepper in a food processor. Process until smooth.​

2. Spoon the mixture into the bowl. Add​ finely chopped basil and stir to combine.​



1. Combine diced tomato, cucumber, red​ onion, mushroom stem and add corn.​


To Serve:​

1. Lay down 2 lettuce leaves per serve,​ top with grilled mushroom.​

2. Spoon the dip on top of grilled mushroom.​

3. Top with salad and garnish with micro herbs if desired.​

Public relations contacts

07 3163 6142