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.
Portobellos with Feta, Olives and Tomatoes
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
For the Portobello mushrooms
- 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 Tbsp wholegrain mustard
- 1 Tbsp honey
- Salt and freshly ground black pepper
Instructions
- 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.
