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  • 450 grams Portobello Mushrooms sliced
  • 5 large Potatoes baked
  • 1 Onion sliced
  • 1 Garlic Clove
  • 1/2 cup of Olive Oil
  • 2 tablespoons Mustard
  • 1/2 Lemon Juice
  • 2 tablespoons of Lemon Juice
  • Salt
  • Rosemary
  • Parsley


  • Slice mushrooms.
  • Place onions and mushrooms into a large baking pan.
  • Add garlic, olive oil, salt, lemon juice, mustard into a blender and blend.
  • Taste Mustard sauce to see if more lemon juice is needed.
  • Drizzle 1/2 the sauce over mushrooms and onions. Top with Rosemary and bake for 35 minutes.
  • Wrap potatoes in foil and bake until soft. Peel potatoes once they have baked.
  • Cut potatoes into smaller size and place into a bowl. Add 2 tablespoons of Lemon juice and mix.
  • Add chopped parsley and onion, drizzle with the rest of the mustard sauce and mix.