- Serves: 2
- Preparation: 10 minutes
- Cooks In: 15 minutes
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Ingredients
4 portobello mushrooms
150 g baby button mushrooms
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
olive oil
½ cup hummus
1 cup cooked brown rice
1 Lebanese cucumber, diced
½ cup cherry tomatoes, quartered
1 cup shredded kale or baby spinach
2 tbsp pickled red onions
2 heaped tbsp Kalamata olives
¼ cup crumbled feta cheese
Method
1
Preheat the oven to 180°C (fan-forced) and line a small tray with baking paper.
2
Place the mushrooms on the tray, spray with olive oil and toss in seasonings. Roast for 15 minutes.
3
If using kale, massage the leaves with 1 teaspoon olive oil and a pinch of salt to tenderise the leaves. Set aside.
4
Slice the portobello mushrooms into steak-like pieces and leave the baby mushrooms whole.
5
To serve, divide the ingredients between 2 bowls – in each, ¼ cup hummus; half the cucumber and tomatoes; ½ cup brown rice; ½ cup kale or spinach; and half the mushrooms plus their juices.
6
Top with the pickled onions, olives and feta cheese. Drizzle with olive oil and enjoy!
Ingredients
4 portobello mushrooms
150 g baby button mushrooms
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
olive oil
½ cup hummus
1 cup cooked brown rice
1 Lebanese cucumber, diced
½ cup cherry tomatoes, quartered
1 cup shredded kale or baby spinach
2 tbsp pickled red onions
2 heaped tbsp Kalamata olives
¼ cup crumbled feta cheese
