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Barbecued mushrooms with feta

Name: Barbecued mushrooms with feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 300g fresh shiitake mushrooms, halved if large; 200g swiss brown mushrooms, halved if large; 300g oyster mushrooms, halved if large; 1 tablespoon olive oil; 2 garlic cloves, crushed; 1/3 cup (80ml) balsamic vinegar; 150g mixed salad leaves (such as frisee, mizuna and rocket); 1/2 cup flat-leaf parsley leaves; 75g reduced-fat feta, crumbled

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05m

10m

Barbecued mushrooms with feta (gluten-free)

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Different types of mushrooms have different flavour intensities. Some are denser, some are meatier and some are more earthy. All our favourite varieties are in this simple, low-fat and gluten-free salad.

300g fresh shiitake mushrooms, halved if large
200g swiss brown mushrooms, halved if large
300g oyster mushrooms, halved if large
1 tablespoon olive oil
2 garlic cloves, crushed
1/3 cup (80ml) balsamic vinegar
150g mixed salad leaves (such as frisee, mizuna and rocket)
1/2 cup flat-leaf parsley leaves
75g reduced-fat feta, crumbled

Method

1.

Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup (60ml) of the balsamic vinegar, and toss to coat mushrooms in the mixture.
2.

Heat a lightly oiled chargrill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.
3.

Place salad and parsley leaves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine.
4.

Divide the salad among plates, then top with mushrooms and feta.