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2) Scoop out and discard the inside of the Portobellos before use, as they can be bitter. Heat 1/2 tbsp oil in a frying pan over a medium heat. Add the reserved chestnut mushrooms and the Portobellos to the pan. Cover with baking paper and put a saucepan half filled with water on top to flatten. Cook for 5 minutes each side, until juicy. Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tbsp BBQ sauce
3) Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season
4) Microwave the rolls for 15 seconds to soften, if you like, then fill with the lettuce and mushrooms. Finish with the remaining BBQ sauce, red onion, chilli and coriander. Serve with extra BBQ sauce
Enjoy Derek's BBQ 'shroom Buns
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WE ARE TRUE HOMIES...
WE RIDE TOGETHER...
WE DIE TOGETHER...