Mater's partner and celebrity chef, Luke Mangan is sharing one of his delicious menu items from his Mushroom menu. Try it out at home for a naturally nutritious
Grilled portobello mushroom with corn salsa and roasted capsicum dip
Ingredients:
• 300g field mushroom or 4 large portobello mushrooms
• 4 tbsp balsamic vinegar
• 1 tsp fresh oregano
• 3 large pieces roasted red capsicum
• 125g cream cheese (softened)
• 2 garlic cloves
• Pinch salt
• Cracked Pepper
• ½ cup fresh basil leaves, extra to serve
• 8 leaves baby cos lettuce
• 30g corn kernels (1/2 small tin, drained)
• ½ Lebanese cucumber (diced)
• ½ fresh tomato (diced)
• ¼ small red onion (diced)
• Micro herbs (optional garnish)
Method:
Marinated mushroom
1. Remove stem from mushroom, keep aside for salad.
2. Combine chopped oregano and balsamic vinegar, marinate mushroom and set aside for 10 mins.
3. Grill mushroom on each side for 3-4 min.
Roasted capsicum dip
1. Place capsicum, cream cheese, garlic, salt, and pepper in a food processor. Process until smooth.
2. Spoon the mixture into the bowl. Add finely chopped basil and stir to combine.
Salad
1. Combine diced tomato, cucumber, red onion, mushroom stem and add corn.
To Serve:
1. Lay down 2 lettuce leaves per serve, top with grilled mushroom.
2. Spoon the dip on top of grilled mushroom.
3. Top with salad and garnish with micro herbs if desired.
