Name: Grilled Mushrooms with Tomato, Avocado and Feta Salad
Prep time: 10 min
Cook time: 8 min
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

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(NC) – Portabellas take a trip around the world with this interesting topping. Great as a luncheon dish or first course for a dinner party.

Grilled Mushrooms with Tomato, Avocado and Feta Salad

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Prep Time10

Cook Time8

Makes Servings

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.