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Mushrooms on Walnut Crostini

  • Serves: 4
  • Cooks In: 15 minutes

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Ingredients

Olive oil cooking spray
4 small flat mushrooms, ends trimmed
4 tbs hummos dip
4 slices walnut bread, toasted (see cooks tip)
100g marinated feta or fresh ricotta, drained
40g baby rocket leaves
3 tsp extra virgin olive oil
½ small lemon
Sea-salt & freshly ground black pepper, to season

Method

1

Preheat barbecue plate on medium-high. Lightly spray both sides of the mushrooms with olive oil. Barbecue the mushrooms, stalk-side down, for 2-3 minutes then turn mushrooms over and barbecue further 2-3 minutes or until just tender, but still holding their shape.

2

Spread hummos over the toasted walnut bread. Top with mushrooms then crumble over the feta or ricotta.

3

Drizzle the rocket with olive oil and squeeze over the lemon. Season with salt and pepper and toss gently to coat then pile on top of the mushrooms. Serve.

Ingredients

 Olive oil cooking spray
 4 small flat mushrooms, ends trimmed
 4 tbs hummos dip
 4 slices walnut bread, toasted (see cooks tip)
 100g marinated feta or fresh ricotta, drained
 40g baby rocket leaves
 3 tsp extra virgin olive oil
 ½ small lemon
 Sea-salt & freshly ground black pepper, to season

Directions

1

Preheat barbecue plate on medium-high. Lightly spray both sides of the mushrooms with olive oil. Barbecue the mushrooms, stalk-side down, for 2-3 minutes then turn mushrooms over and barbecue further 2-3 minutes or until just tender, but still holding their shape.

2

Spread hummos over the toasted walnut bread. Top with mushrooms then crumble over the feta or ricotta.

3

Drizzle the rocket with olive oil and squeeze over the lemon. Season with salt and pepper and toss gently to coat then pile on top of the mushrooms. Serve.

Notes

Mushrooms on Walnut Crostini
IngredientsDirections

Tags:

 BBQ, Lunch, Quick n Easy

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