Smoky Ancho and Pomegranate Glazed Portobellos

Prep: 10_mins Cook: 25_mins
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This recipe by Christina Soteriou (@christinasots) shows just how versatile our organic pomegranate juice can be. She transforms it into a silky, smoky glaze by gently reducing it with charred shallot and ancho chilli. The result is a rich drizzle that brings roasted portobello mushrooms to life, especially alongside fluffy chickpea couscous. Sweet, smoky, and full of depth — it’s a beautiful new way to enjoy pomegranate.

Ingredients

Mushrooms & Garnish 

4 large portobello mushrooms 

4–6 spring onions 

Handful of pomegranate seeds (optional) 

Toasted pine nuts or sesame seeds 


Pomegranate Marinade 

1 shallot 

1 dried ancho chilli 

1 tbsp coriander seeds 

2 tbsp vegan butter 

500ml Biona Pomegranate Juice  


Chickpea Couscous 

125g Biona Couscous 

250 ml boiling water 

½ stock cube 

1 tin (400 g) Biona Chickpeas, drained 

Method

  1. Peel the shallot and slice it in half lengthways. Heat a large pot over medium heat and place the shallot halves, cut side down, into the dry pot along with the ancho chilli. Dry-toast for about 5 minutes, until the shallot is charred and the chilli has softened and smells toasted. 
  1. Add the coriander seeds and toast for 1–2 minutes until fragrant. Add the vegan butter and let it melt, bubbling gently for about 3 minutes until starting to brown. Pour in the pomegranate juice with a pinch of salt and pepper, bring to a boil, then reduce to a gentle simmer. Cook for about 15 minutes, until reduced by half. It should be almost syrupy but not too thick. 
  1. Taste and adjust the seasoning, then strain out the shallot, chilli, and coriander seeds. Peel apart the softened, caramelised shallot petals and reserve them for serving with the mushrooms. Discard the chilli and coriander seeds. 
  1. For the mushrooms, heat a griddle pan over high heat. Rub a little olive oil, salt, and pepper over the mushroom caps and place them gill-side up on the griddle. Cook for about 5-8 minutes until marked with griddle lines and softened, then flip and cook for another 3–5 minutes until tender throughout. 
  1. Char the spring onions on the griddle afterwards until very soft with dark char lines. 
  1. For the couscous, place the couscous in a heatproof bowl or jug. Dissolve the stock cube in 250 ml boiling water with ½ tbsp olive oil, then pour over the couscous. Cover with a plate or lid and set aside for 10 minutes. Fluff with a fork, then stir through the drained chickpeas, seasoning well with salt, pepper, and a drizzle more olive oil. 
  1. To serve, slice the mushrooms into thick pieces and arrange on a platter with the charred spring onions and reserved shallot petals. Drizzle with the pomegranate marinade and scatter over the pomegranate seeds and pine nuts, if using. Finish with a drizzle of olive oil and a pinch of salt and pepper. Serve with the couscous on the side. 

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