Grilled mushroom and goat’s cheese salad
Please log in to save or rate.
Time to make:
$3.15 per serve
(at time of publication)
Full ingredients list:
8 medium portobello mushrooms, stalks trimmed
2 tablespoons olive oil
1 garlic clove, crushed
80g goat’s cheese
2 cups mixed salad leaves
1 small red onion, thinly sliced
4 small Roma tomatoes, cut into wedges
2 x 125g cans chickpeas, rinsed, drained
2 tablespoons salad seed mix
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat grill to high and line a baking tray with baking paper. Place mushrooms upside down on the tray. Place under grill for 1 minute. Turn the mushrooms over. Combine the oil and garlic, and drizzle over the mushrooms. Crumble over goat’s cheese, and season mushrooms with cracked black pepper. Cook for a further 1–2 minutes, until the mushrooms are tender and the goat’s cheese has turned lightly golden.
Step 2Divide the salad leaves, onion, tomatoes and chickpeas between 4 plates. Place 2 mushrooms on each plate. Scatter with seeds.
About this recipe
First published: January 2018