Name: Mushrooms on Walnut Crostini
Prep time: 5 min
Cook time: 6 min
Ingredients: Olive oil cooking spray; 4 small flat mushrooms, ends trimmed; 4 tbs hummus dip; 4 slices walnut bread, toasted (see cooks tip); 100g marinated feta or fresh ricotta, drained; 40g baby rocket leaves; 3 tsp extra virgin olive oil; 1/2 small lemon; Sea-salt & freshly ground black pepper, to season

Olive oil cooking spray
4 small flat mushrooms, ends trimmed
4 tbs hummus dip
4 slices walnut bread, toasted (see cooks tip)
100g marinated feta or fresh ricotta, drained
40g baby rocket leaves
3 tsp extra virgin olive oil
1/2 small lemon
Sea-salt & freshly ground black pepper, to season

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Preheat barbecue plate on medium-high. Lightly spray both sides of the mushrooms with olive oil
Barbecue the mushrooms, stalk-side down, for 2-3 minutes then turn mushrooms over and barbecue further 2-3 minutes or until just tender, but still holding their shape
Spread hummus over the toasted walnut bread. Top with mushrooms then crumble over the feta or ricotta
Drizzle the rocket with olive oil and squeeze over the lemon. Season with salt and pepper and toss gently to coat then pile on top of the mushrooms

Tips & Hints:

Walnut bread is available from large supermarkets or bread shops and is a great combination with the mushrooms & hummus.

Preheat barbecue plate on medium-high. Lightly spray both sides of the mushrooms with olive oil
Barbecue the mushrooms, stalk-side down, for 2-3 minutes then turn mushrooms over and barbecue further 2-3 minutes or until just tender, but still holding their shape
Spread hummus over the toasted walnut bread. Top with mushrooms then crumble over the feta or ricotta
Drizzle the rocket with olive oil and squeeze over the lemon. Season with salt and pepper and toss gently to coat then pile on top of the mushrooms

Tips & Hints:

Walnut bread is available from large supermarkets or bread shops and is a great combination with the mushrooms & hummus.

Preheat barbecue plate on medium-high. Lightly spray both sides of the mushrooms with olive oil
Barbecue the mushrooms, stalk-side down, for 2-3 minutes then turn mushrooms over and barbecue further 2-3 minutes or until just tender, but still holding their shape
Spread hummus over the toasted walnut bread. Top with mushrooms then crumble over the feta or ricotta
Drizzle the rocket with olive oil and squeeze over the lemon. Season with salt and pepper and toss gently to coat then pile on top of the mushrooms

Tips & Hints:

Walnut bread is available from large supermarkets or bread shops and is a great combination with the mushrooms & hummus.

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