1 cup grated tasted cheese combine with 1/3 cup shredded Parmesan
3 small pita breads
Olive oil spray
Salt flakes, for sprinkling
1 red onion, thinly sliced
2 tablespoons red wine vinegar
Olive oil spray
120g bacon, cut into thin strips
1/4 cup ZOOSH Might Balsamic Splash Light
2 teaspoons Dijon mustard
120g baby spinach leaves
Method
PLACE the mushrooms on a greased baking tray, stalk side up. Combine the PHILLY, pine nuts, garlic and herbs and then spoon into the mushrooms and sprinkle with the cheese. Bake in a hot oven 200°C for 20-25 minutes or until just tender. Allow to cool slightly
SPRAY the pita breads with oil and season with salt flakes. Place on a baking tray and bake in a hot oven 200°C for 10-15 minutes, turning once or twice, until crisp. Cool slightly and then tear into 3-4cm pieces
TOSS the onion with half of the vinegar and some salt and set aside for 20 minutes
SPRAY a frypan with oil and add the bacon, cook until crisp then drain on paper towel. Whisk together the dressing and mustard
GENTLY toss together the spinach, pita, onion, bacon and dressing then transfer to a serving platter. Top with mushrooms and serve immediately
Tips & Hints
To toast pine nuts, place on a baking tray and bake in a moderate oven 180°C for 5-8 minutes or until golden.
