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    Mediterranean grilled mushrooms


    Source of Recipe


    Food is poetry

    List of Ingredients




    1 red capsicum, quartered, deseeded

    1/3 cup olive oil

    4 flat mushrooms (about 500g)

    1/2 bunch english spinach leaves

    250g eggplant dip (baba ganuj)

    125g vegan cheese, sliced or shredded (i omit cheese)

    2 tsp balsamic vinegar

    salt and black pepper

    Recipe



    Preheat grill on high. Brush skin side of capsicum with oil and place skin side up on grill tray (or skin side down on flame grill part of bbq)

    Cook 5-6 min (Or until skin charred and blistered)

    Transfer to sealed plastic bag and stand 5 mins. Remove skin under running water. Cut roasted capsicum into thick slices.

    Brush both sides of mushrooms with 1 tbs oil. Place onto grill tray and cook until heated through (1-2 mins each side)

    Top mushrooms with spinach leaves, eggplant dip, capsicum (and cheese?). Grill 1-2 mins.

    Whisk 1/4 cup oil with vinegar. Season with salt and pepper. Drizzle dressing over mushrooms and serve immediately.

 

 

 

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