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Smoky chilli mushroom subs with feta

Smoky chilli mushroom subs with feta


The veggie alternative to a steak sandwich.

  • Feeds 6 Feeds 6
  • Ready in 20 minutes

Each serving contains

  • Energy
    926kj 220kcal
  • Fat
    Med 9%
  • Saturates
    Med 17%
  • Sugar
    Low 7%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 4 tbsp Thai sweet chilli sauce
  • 1 and a half tbsp smoked paprika
  • Quater of a tsp of ground cumin
  • 1 tsp Co-op olive oil
  • 6 Co-op flat mushrooms, wiped clean, stalks trimmed
  • 6 Co-op white finger rolls, split lengthwise
  • Half a120g bag Co-op watercress, spinach and rocket salad
  • 100g Co-op Feta, crumbled


  1. Light the barbecue or heat a griddle pan over a high heat.
  2. Mix the sweet chilli sauce, paprika, ground cumin and oil together.
  3. Lightly brush the mushrooms with the mixture, wiping off any excess, which could catch and burn.
  4. Reserve the remaining sauce.
  5. Cook the mushrooms stalk-side down for 5 mins, then carefully flip them over and cook for a further 5 mins.
  6. Remove to a warm plate.
  7. Griddle the bread rolls, cut-side down, for a few seconds to heat through and char slightly.
  8. Thickly slice the mushrooms and pour any cooking juices into the chilli sauce.
  9. Top half the roll halves with the mushrooms and drizzle with the smoky chilli sauce.
  10. Add a few leaves to each, sprinkle with Feta and top with the remaining bun halves to serve.