Grilled Portobello Mushrooms with Roasted Sweetcorn Relish

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I mentioned earlier that I’ve become obsessed with mushrooms because more and more studies are coming out about how amazing they are for our health. When I taste-tested this recipe I was so pleased with it that I made another batch for my husband. The relish is just so delicious, and if you have any left over, get some corn chips to dip in or a yummy piece of bread. Don’t let it go to waste!

1 garlic clove, minced

2 tablespoons olive oil

1 teaspoon dried oregano

4 large portobello mushrooms, stems removed

sea salt and freshly ground black pepper

For the Sweetcorn Relish

120g (¾ cup) sweetcorn (corn)

1 Romano (sweet) pepper, whole

2 tablespoons olive oil

2 tomatoes, roughly chopped

large handful of coriander (cilantro), roughly chopped

2 pinches of sea salt

2 pinches of freshly ground black pepper

Serves 4

Preheat the grill (broiler) to medium-high. In a small bowl, whisk together the garlic, olive oil, oregano and salt and pepper until smooth, then coat the mushrooms in the mixture. Set aside.

Brush the sweetcorn and the Romano pepper with the olive oil and grill for 10 minutes, turning the pepper at least once. Remove and grill the mushrooms for 6 minutes, turning them over halfway through.

Roughly chop the grilled pepper and add to a bowl with the corn, tomatoes, coriander, salt and pepper, then mix well.

Take the portobello mushrooms out from under the grill and serve under a heap of the relish.