Mediterranean Mushroom Lettuce Cups

  • Serves: 8
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Ingredients

200g Button Mushrooms, thinly sliced
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
¼ cup semi-dried tomatoes, chopped
2 sliced char-grilled eggplant, chopped
¼ cup chopped roasted capsicum
2 tablespoons pine nuts, toasted
8 baby Cos lettuce leaves, washed and dried
60g feta cheese

Method

1

Place the button mushrooms in a ceramic bowl. Whisk the olive oil, lemon juice, Dijon mustard and salt and freshly ground black pepper in a bowl then pour over the mushrooms. Stir to coat. Cover and allow to marinate 20-30 minutes or until tender.

2

Add the semi-dried tomatoes, char-grilled eggplant, roasted capsicum and toasted pine nuts. Spoon into baby cos lettuce leaves, crumble over some feta and serve.

Ingredients

 200g Button Mushrooms, thinly sliced
 3 tablespoons olive oil
 1 tablespoon freshly squeezed lemon juice
 1 teaspoon Dijon mustard
 ¼ cup semi-dried tomatoes, chopped
 2 sliced char-grilled eggplant, chopped
 ¼ cup chopped roasted capsicum
 2 tablespoons pine nuts, toasted
 8 baby Cos lettuce leaves, washed and dried
 60g feta cheese

Directions

1

Place the button mushrooms in a ceramic bowl. Whisk the olive oil, lemon juice, Dijon mustard and salt and freshly ground black pepper in a bowl then pour over the mushrooms. Stir to coat. Cover and allow to marinate 20-30 minutes or until tender.

2

Add the semi-dried tomatoes, char-grilled eggplant, roasted capsicum and toasted pine nuts. Spoon into baby cos lettuce leaves, crumble over some feta and serve.

Mediterranean Mushroom Lettuce Cups

Tags:

 Salad, Vegetarian

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