Sun-dried Tomato and Harissa Butter
- Autumn
- Quick & Easy
Dare to experiment, try our butter that will give you a taste of North Africa!
Ingredients
For the Butter
250g Yeo Valley Organic Salted Butter (softened)
60g Sun-dried Tomatoes (chopped)
1 tsp Chopped Rosemary (chopped)
1 tbsp Harissa
Method
For the Butter
Combine the ingredients in a food processor. Blitz until smooth
For the Mushrooms Mushrooms
Heat oven to 190C
Mix 2 tbsps of the butter with 6 tbsp of fresh breadcrumbs. Add 2 tbsps of grated cheddar cheese and stir to combine the ingredients.
Remove the stalk of the portobello mushroom and add the butter mixture to the centre of each mushroom. Drizzle with olive oil and bake in the oven for 10-12 minutes.
In this recipe...
Salted Butter
15
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