A portabello tartlet recipe with sunflower seed salsa? Don’t mind if I do. 

This recipe has been adapted by SAMFA from Yotam Ottolenghi’s portobello mushroom tarts with pine nut and parsley salsa recipe.

Hope you enjoy it!

The recipe makes 9 tartlets.


For the mushrooms:

For the sunflower seed salsa:

  • 3 Tbsp olive oil
  • 30 g sunflower seeds, roughly chopped
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 20 g parsley, roughly chopped
  • Salt and pepper, to taste

For the filling:

  • 200 g feta, finely crumbled
  • 40 g Parmesan, finely grated
  • 2 Tbsp harissa paste


  • 500g all-butter puff pastry


  1. Preheat oven to 150˚C.
  2. Put the first seven ingredients in a large roasting dish.
  3. Add the mushrooms and toss them in the liquid gently so they are well coated but do not break up. Make sure the mushrooms sit skin side down on top of the mixture and season with salt and pepper. Cover with foil and bake for 60 minutes, basting the mushrooms every 20 minutes or so.
  4. Remove from the oven, lift the mushrooms out of the liquid, and set aside to cool.

For the salsa:

  1. Combine all ingredients in a small bowl.
  2. Season well and set aside.

For the filling:

  1. Combine the feta, parmesan and harissa in a medium bowl with ± 5 tablespoons of the mushroom poaching liquid.
  2. Stir until smooth and spreadable, then set aside.

For the pastry:

  1. Preheat oven to 200˚C.
  2. Roll the puff pastry to a thickness of 5mm.
  3. Using a knife and a glass tumbler, cut the pastry into discs just larger than the mushrooms (± 10cm).
  4. Place the discs onto a baking tray lined with baking paper.
  5. Cut a border in each pastry circle about 2 cm in from the edge. Do not cut all the way through; you are just trying to create a little pastry border.
  6. Bake the disks for 25-30 minutes until puffed up and cooked through.

Putting it all together:

  1. Remove pastry from the oven and press the centre down of each pastry disc, leaving the border puffed up.
  2. Add a spoonful of harissa cheese filling to each tartlet.
  3. Top each one with a whole portobello mushroom and squash it down to spread the filling.
  4. Return tartlets to the oven for 5 minutes.
  5. Serve tartlets on a platter with dollops of fresh salsa and a crack of black pepper.

Portabello Tartlet Recipe Notes

This Portabello Tartlet Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

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