It’s the perfect appetizer or vegetarian main. Almost like a small, gluten free pizza with a mushroom base. So light and summery. Serve it on a bed of rocket leaves, drizzled with balsamic vinaigrette.

Ingredients

• 8 large Portobello mushrooms
• 1 medium ripe tomato, deseeded and diced
• 10 black kalamata olives, seeds removed and flesh chopped
• ½ cup feta cheese, crumbled
• ½ cup mozzarella cheese, grated
• Olive oil for brushing
• Salt and freshly ground black pepper
• Dried oregano
• ½ cup parsley leaves, chopped

For the salad

• About 4 cups rocket leaves
• ½ cup olive oil
• ¼ cup balsamic vinegar
• ½ Tbs wholegrain mustard
• 1 Tbs honey
• Salt and freshly ground black pepper

Method

Remove gills from mushrooms, scraping with a teaspoon. Remove stems and chop them finely. Put stems in a bowl together with the tomatoes, olives, feta and mozzarella. Mix with a spoon.

Heat grill on high. Brush mushrooms with olive oil and place on the crate, gill side down. Season with salt and pepper. Close the grill and cook for 6-7 minutes. Turn mushrooms over and stuff with the filling. Close the grill again and cook 2-3 minutes longer until cheese has melted.

Transfer mushrooms on a plate and sprinkle with dried oregano.

Spread rocket leaves on a platter. In a small bowl mix together the olive oil, balsamic, mustard and honey. Season dressing with salt and pepper and mix well. Drizzle some of the dressing over the rocket leaves.

Place mushrooms on the rocket leaves. Drizzle with some more dressing and sprinkle with the parsley. If you have left over dressing serve it together with the mushrooms in a bowl, for your guests to serve themselves. Serve at once.