Sun-dried Tomato and Harissa Butter

Dare to experiment, try our butter that will give you a taste of North Africa!

  • 20 mins
  • Serves 6
  • Vegetarian
  • Beginner


250g Salted Butter (softened) 

60g Sun-dried Tomatoes (chopped) 

1 tsp Chopped Rosemary (chopped) 

1 tbsp Harissa  


Combine the ingredients in a food processor. Blitz until smooth 


Portobello Stuffed 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. 

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