Harissa butter roasted mushrooms with spicy lemon yoghurt

Roasted mushrooms offer a nutrient-rich, satisfying option, low in calories and high in vitamins, minerals, and antioxidants.

Harissa butter roasted mushrooms offer the perfect solution to your mid-week dinner dilemma. With minimal effort and a handful of ingredients, you can have a delicious meal on the table in no time, leaving you with more time to relax after a busy day. Enjoy as a main course with a side of naan or pita bread or as a hearty accompaniment to a protein of your choice. Recipe compliments of South African Mushroom Farmers’ Association.


Quick pickled onions

  • 1 red onion very thinly sliced
  • ½ cup cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp sea salt flakes

Yoghurt sauce

  • 250 ml plain double cream yoghurt
  • 1 small clove garlic finely grated
  • 2 tbsp lemon juice
  • 2 tsp Aleppo pepper (or substitute with 1 tsp sweet paprika and ¼ tsp cayenne pepper)
  • good pinch of sea salt


  • 125 g butter softened
  • 125 g harissa paste
  • 12 large portobello mushrooms

To serve

  • Store-bought flatbread / naan or pita
  • Fresh coriander
  • Lime wedges


For the quick pickled onions

  1. Combine all the ingredients in a glass jar and give it a good shake.
  2. Make sure the onions are submerged.
  3. Leave at room temperature while preparing the rest.

For the yoghurt sauce

  1. Combine all the ingredients together and taste to adjust seasoning.
  2. Keep in the fridge until serving.

For the mushrooms

  1. Stir the softened butter and harissa paste together until well combined. Taste the harissa paste you are using for seasoning – you may or may not need to add a little extra salt and pepper.
  2. Preheat oven to 200°C with the fan on. Line a large baking tray with baking paper.
  3. Place portabellos on prepared tray and brush generously with harissa butter. Roast for about 7-10 minutes or until just tender.
  4. While the mushrooms are roasting, warm or toast some flatbread and prepare the other toppings.
  5. Serve harissa butter mushrooms piled onto warm flatbread with generous dollops of the spicy lemon yoghurt.
  6. Scatter everything with fresh coriander leaves and pickled onions.
  7. Squeeze over some fresh lime juice and enjoy!

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