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Mushroom Bruschetta with Feta Cheese and Basil
Mushroom Bruschetta with Feta Cheese and Basil
INGREDIENTS
DIRECTIONS
In bowl stir together 3 tbsp. oil, lemon juice, garlic, ½ tsp salt and several grinds of pepper. Add the mushroom slices, coat evenly, let stand for 10 min to 1 hour. Prepare grill for direct-heat grilling over medium-high heat. Oil grill rack, brush bread slices on both sides with oil and grill lightly until grill-marked. Transfer to platter and cover with foil. Arrange mushroom slices in single layer in an oiled grill basked or on oiled heavy duty foil. Grill, turning once until softened and richly browned. Arrange mushrooms on grilled bread. Drizzle with oil, sprinkle with feta and basil.
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Tomatoes with Basil Vinaigrette
Tomatoes with Basil Vinaigrette
INGREDIENTS
DIRECTIONS
In a food processor, combine the basil, garlic, vinegars and ½ tsp salt and pulse until the basil is coarsely chopped. With the motor running, drizzle in the oil and process just until the vinaigrette is emulsified. Transfer to small bowl. Arrange the tomatoes on a platter and pour the vinaigrette over them. Sprinkle the onions over the tomatoes and grind a little pepper over the top.
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Grilled POrtabello Mushrooms with Fresh Corn Salsa
Grilled Portabello Mushrooms with Fresh Corn Salsa
INGREDIENTS
For the grilled mushrooms:
For the corn relish:
DIRECTIONS
Preheat the grill or broiler. In a small bowl, whisk together the vinegar, soy sauce, garlic and pepper. Add the olive oil slowly and stir until blended.
Brush the portobellos with the tamari-balsamic vinaigrette. Grill or broil the mushrooms for 2 minutes on each side or until cooked through and softened.
Prepare the corn relish. Cut the corn off the cob and put in a medium bowl. Add the red pepper, green onions and parsley. Stir to combine and season with salt and pepper.
Heat the olive oil in a small pan, add the vegetable mixture and sauté for 1 to 2 minutes or just until the corn loses its raw taste. If your corn is very fresh, sweet and tender, this step is not necessary. Just add the olive oil to the raw vegetables and stir to combine.
To assemble: Place a portobello mushroom on each of 4 large plates. Spoon some of the corn relish on top of each mushroom.
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