Roasted Shrooms with Spicy Rice & Mango Salad

Serves: 4-5
Cooks in: 55 minutes
Difficulty: 5/10
Gluten free


750g Oyster Mushrooms (clusters or trimmed) or 8 x Large Portobello Mushrooms 

4 tbs Vegetable Oil 

Spice Mix 

1 tbs Dried Oregano 

1 tbs Dried Thyme 

2 tsp Dried Sage 

2 tsp Sweet Smoked Paprika 

1 tsp Cayenne Pepper 

2 tsp Cracked Black Pepper

1 tbs Garlic Granules

1 tbs Onion Granules 

Spicy Rice 

2 cups/400g Long Grain Rice or Rice of your choice, rinsed a few times 

1 tsp Ground Turmeric 

1 tbs Cayenne Pepper 

2 tsp Ground Coriander 

2 tsp Sea Salt 

3 cloves Garlic, peeled & crushed 

1/2 Red Onion, chopped small 

1 Red Chilli, halved 

Vegetable stock 

Mango Salad

1 Ripe Mango, peeled, de-stoned & cubed 

1/2 Red Onion, peeled & chopped small

3 Spring Onions, chopped small

1 Red Pepper, chopped small

Juice 1 Lime 

Handful Fresh Parsley, chopped small 

Garnish with

Grilled Peppers

Fresh Herbs 


Pre heat your oven to 180 degrees C & line a baking tray with greaseproof paper.

First up, mix together the herbs & spices for the spice mix in a small bowl.

Place a cast iron pan over a high heat & add a little oil, when the pan is hot add a few mushrooms clusters/portobello mushrooms, being careful not to overcrowd the pan. Place another pan that is small enough to just fit inside the bottom pan on top, this compression will press then mushrooms flat – making sure they get extra meaty. If you’re top pan isn’t that heavy, carefully apply some pressure with your hand (using a tea towel).

After 4-5 minutes of cooking and pressing, season the mushrooms generously with the spice mix, then flip them over. 

Continue to press the mushrooms for a further 5 minutes, making sure all the water has evaporated & they are going golden. Apply more seasoning as they are cooking before removing them from the pan when all the liquid has evaporated and the mushrooms are flat. Place the mushrooms onto the lined baking tray and sprinkle over any left over seasoning. Drizzle a little olive oil over the top then place the mushrooms into the oven for 15 minutes. 

Meanwhile, for the rice add all the ingredients to a medium saucepan, adding enough vegetable stock so that the liquid is about an inch higher than the rice. 

Place the pan over a low to medium heat with a lid on and leave to cook for 12-15 minutes, stirring every now and then.

To make the mango salad, simple combine all the ingredients together in a small mixing bowl & leave to marinate for around 10 minutes. 

Once the mushrooms are tender, the rice has soaked up all the liquid & is fluffy, serve up.