Mushrooms Recipe

Mediterranean Mushroom Lettuce Cups

April 19, 2016

Mediterranean Mushroom Lettuce Cups 0 5 0

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  • Serve 8 Makes


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


1Place 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.

2Add 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.