Antipasto Flat Mushrooms

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Antipasto Flat Mushrooms

Source: www.mushroommadness.com.au

 

 

4 large (about 125 g/4 oz each) flat mushrooms, trimmed

1/4cup olive oil

1 1/2cups fresh GF breadcrumbs

3 large marinated artichokes, thinly sliced

60 g (2 oz) semi-dried tomatoes, chopped

60 g (2 oz) roasted marinated capsicums, chopped

80 g (2.8 oz) pitted black olives, chopped

60 g (2 oz) tofu feta cheese, crumbled

2 tbsp (8 tsp) fresh thyme leaves

ground black pepper, to taste

sliced crusty GF bread, to serve

 

 

1. Preheat a grill on medium-high heat.

 

2. Brush both sides of the mushrooms with 4 tsp oil. Place the

mushrooms, stalk-side up, onto the grill tray, place under the grill

and cook for 6 minutes or until tender.

 

3. Meanwhile, to make the antipasto mixture, heat the remaining oil in

a large frying pan over medium-high heat. Add the breadcrumbs and

cook, stirring frequently, for 5 to 6 minutes or until golden.

 

4. Add the artichokes, tomatoes, capsicums and olives to the frying

pan and cook, stirring occasionally, for 2 to 3 minutes or until

warmed through. Remove from heat and stir in the tofu feta and thyme.

 

5. To serve, place the mushrooms onto serving plates, top with the

antipasto mixture. Season with pepper and serve with sliced crusty GF

bread.

 

 

Serves 4.