|per 100 g||Total Recipe|
|Gross weight||100 g||843 g|
|Energy||241 kJ / 58 kcal||2028 kJ / 486 kcal|
|Sat. fat||1 g||5 g|
|Unsat. fat||3 g||22 g|
|Fibre||2 g||14 g|
|Salt||283 mg||2379 mg|
400 gSweet pepper
400 gMushrooms, portabello, raw
33 mlOlive oil extra-virgin
6 gSea salt
843 gTotal recipe weight
Gently clean the Portobello with a soft brush or a napkin. Remove the stem and use a spoon to remove the inside.
Cut the long sweet pepper in half and remove the seeds.
Crush /peal / chop the garlic and mix with extra virgin olive oil. Finely grate the lemon skin over the oil and mix.
Crush some fresh black pepper over the vegetables and season with the sea salt. Rub the oil mixture over the Portobello and long sweet pepper.
Place on the rack and roast for 10 - 15 on the BBQ