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Saturday, November 19, 2011

Grilled mushrooms with croutons, cherry tomatoes, and feta cheese

A great outdoorsy salad perfect for barbecues.


1lb 2oz (500g) small cremini mushrooms
grated zest and juice of 1 lemon
2⁄3 cup olive oil
sea salt and freshly ground black pepper
1⁄2 loaf ciabatta
2 garlic cloves, crushed
2 anchovies in oil, drained and chopped
1 tbsp fresh thyme leaves
1 tsp finely chopped rosemary leaves
9oz (250g) cherry tomatoes, halved
31⁄2oz (100g) feta cheese, crumbled
flat-leaf parsley leaves, to garnish
extra virgin olive oil, to drizzle


1. Preheat the oven to 400°F (200°C),and heat the barbecue or charcoal grill until hot. Put the mushrooms, lemon zest and juice, and half of the olive oil in a bowl, and stir to combine. Season with salt and pepper. Grill the mushrooms on both sides over high heat for 10–15 minutes. Set aside.
2. To make the croutons, tear the bread into bite-sized pieces and put on a baking tray. Toss with the  garlic, anchovies, thyme, rosemary,remaining olive oil, and lots of pepper. Spread out over the tray, and bake for about 15 minutes until the bread is golden and crisp.
3. To serve, combine the mushrooms and broken bread in a bowl, and divide among 4 serving plates. Arrange the tomatoes over the top. Top with the feta, garnish with the parsley.

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