Avocado / Lemon / Lunch / Mushroom / Peach / Uncategorized

Grilled Peach and Portobello Toastie

When it comes to mustering up your midday meal, don’t be shy. Life’s too short for plastic-cheese and packet ham on two slices of white bread. For anyone looking for a substantial, satisfying, nutritious lunch – my Peach and Portobello Toastie is hard to beat. Rosemary and paprika marinated portobellos alongside sweet and juicy peaches, a bit of greenery and a generous dollop of guacamole on grainy sourdough… go on, tell me your mouth isn’t watering.


1 large Portobello mushroom

½ peach

2 slices of grainy sourdough bread (or any other good quality sourdough)

Handful of fresh rocket and baby beetroot leaves

Fresh rosemary sprig

Olive oil

Sea salt and pepper

For the marinade:

½ tbsp olive oil

½ tsp rosemary, chopped

¼ tsp Chinese five-spice

¼ tsp sweet smoked paprika

¼ garlic clove, crushed

Juice of half a lemon

Sea salt.

For the guacamole:

½ avocado, roughly cubed

¼ cup red onion, diced

1 small roma tomato, diced

Juice of half a lemon

¼ cup fresh coriander leaves, roughly chopped

Before you begin cooking, clean the Portobello mushroom making sure to remove any bits of dirt from the caps with a kitchen towel. Pat dry.

For the marinade, combine the ingredients in a small bowl and whisk to combine. Add salt and pepper to taste. Use the fresh rosemary sprig to brush the mushroom and peach with the marinade. Heat a grill plate to a high heat. When ready, grill the mushroom and peach for approx. 3-4 minutes on each side, while you use the rosemary sprig to brush the remaining marinade over them one more time. Place the pieces of sourdough on the grill plate and char-grill until coloured and nicely toasted.

While the mushroom and peach are grilling, combine the avocado, tomato, onion, and coriander in a small bowl. Squeeze lemon juice over it and mash with a fork until mixed together but still chunky.

To assemble, place a big spoonful of guacamole on the bottom slice of bread, top with the Portobello mushroom, a handful of rocket and beetroot leaves, and the peach half. Add the top slice of bread and tuck in!

Serves 1

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