Name: Mediterranean Mushroom Lettuce Cups
Yield: 8
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

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

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.

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

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

Ingredients Directions

Mediterranean Mushroom Lettuce Cups

Ingredients

Method

Ingredients

Directions

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