Mushrooms are a great meat substitute, and as I’m still on my detox (no meat allowed) this dish really satisfies. You can use any cheese – cheddar, Parmesan, feta, Swiss and goat’s cheese work really well. My preference is goat’s cheese (and it conforms with my detox eating plan). The chilli in the dressing gives it a nice bite, although you could leave it out if you’re not a fan.
The mushrooms can be cooked on a barbecue, under a grill or even in a frypan.The dressing can be prepared up to a day ahead, so if you’re entertaining all you need to do last minute is cook the mushrooms.
Ingredients (serves 4 as a starter or 2 as a main course):
¼ cup extra virgin olive oil
1½ tablespoons fresh lemon juice
1 clove garlic, crushed
1 small bird’s eye chilli (small red Thai chilli), finely chopped
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
½ teaspoon sea salt
4 large flat mushrooms, stems trimmed
extra olive oil for brushing
sea salt and freshly ground pepper
100g cheese (eg cheddar, Parmesan, goat’s, Swiss, feta) , thinly sliced
wild rocket or baby spinach leaves to serve
1. To make the dressing: Place the dressing ingredients in a screw-top jar and shake to combine.
2. Preheat a barbeque or grill on high.
3. Brush both sides of each mushroom with the extra olive oil and season with sea salt and freshly ground pepper.
4. Barbeque or grill the mushrooms stem-side down for 3 minutes. Turn, place the cheese on top and cook for a further 3 minutes, after which time the mushrooms should be tender.
5. Place the rocket or baby spinach leaves on serving plates. Top with the mushrooms and drizzle with the dressing.