(NC) – Portabellas take a trip around the world with this interesting topping. Great as a luncheon dish or first course for a dinner party.
Ingredients
- 1 large ripe tomato quartered and seeded
- 1 large ripe avocado peeled and pit removed
- 3/4 cup feta cheese crumbled (3oz/90 g) 175 mL
- 1/4 cup olive oil 50 mL
- 2 tsp cider white wine or rice vinegar 10 mL
- 1/4 tsp salt 2 mL
- 1/8 tsp pepper 1 mL
- 4 large fresh Portabella Mushroom caps
Instructions
- Dice tomatoes and avocado into 1/2 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.
Notes
TIP: Instead of barbecuing mushrooms, roast on a baking sheet in 425 F (220 C) oven.
Variation: Spread 1 1/2 tbsp (22 mL) prepared hummus on each mushroom cap before topping with tomato mixture.
More recipe ideas are available online at www.mushrooms.ca.
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