Grilled Mushrooms with Tomato, Avocado and Feta salad
(NC)—Ontario Portabellas take a trip around the world with this interesting topping. Great as a luncheon dish or first course for a dinner party.
Preparation Time: 10 minutes Cooking Time: 8 minutes
1 large ripe tomato, quartered and seeded 1
1 large ripe avocado peeled and pit removed 1
¾ cup feta cheese, crumbled (3oz/90 g) 175 mL
¼ cup olive oil 50 mL
2 tsp cider, white wine or rice vinegar 10 mL
¼ tsp salt 2 mL
1/8 tsp pepper 1 mL
4 large fresh Portabella Mushroom caps 4
Dice tomatoes and avocado into ½ inch (1 cm) pieces. Place in small bowl; stir in feta cheese. In small screw top jar or bowl combine 2 tbsp (25 mL) oil, vinegar, salt and pepper; shake or whisk well to combine. Pour dressing over the tomato mixture and toss gently to coat. Set aside. Brush mushrooms on both sides with remaining olive oil. Barbecue mushrooms over high heat for 3-4 minutes on each side or until tender and heated through. Place the mushrooms, stem-side up, on serving plates; top with tomato mixture.
Makes 4 servings
Tip: Instead of barbecuing mushrooms, roast on a baking sheet in 425º F (220º C) oven.
Variation: Spread 1 ½ tbsp (22 mL) prepared hummus on each mushroom cap before topping with tomato mixture.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
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