Summer in the Winter… Grilled Mushrooms with Tomato, Avocado, and Feta Salad

Yesterday was one of those days, bitter cold and wintery. As I made my way into my kitchen I caught a glimpse of my BBQ in my yard… covered in snow and cold. Boy did I wish it was summer. With grilling on my mind I skimmed through some of my recipes… I wasn’t in the mood for chicken… wasn’t in the mood burgers… but what I could go for was some grilled portabellas!

Grilled Portabellas with Tomato, Avocado, and Feta? Now this sounded like a recipe that would make me feel like it’s summer in the winter. What’s great about this summer BBQ recipe is you easily prepare it on an indoor grill or in the oven during the cold winter months.

Grilled Mushrooms with Tomato, Avocado, and Feta Salad

1 large ripe tomato, quartered and seeded
1 large ripe avocado peeled and pit removed
3/4 cup feta cheese, crumbled (3oz)
1/4 cup olive oil
2 tsp cider, white wine or rice vinegar
1/4 tsp salt
1/8 tsp pepper
4 large fresh Portabella Mushroom caps

Dice tomatoes and avocado into ½ inch (1 cm) pieces. Place in small bowl; stir in feta cheese. In small screw top jar or bowl combine 2 tbsp (25 mL) oil, vinegar, salt and pepper; shake or whisk well to combine. Pour dressing over the tomato mixture and toss gently to coat. Set aside. Brush mushrooms on both sides with remaining olive oil. Barbeque mushrooms over high heat for 3-4 minutes on each side or until tender and heated through. Place the mushrooms, stem-side up, on serving plates; top with tomato mixture. Makes 4 servings.

TIP: Instead of barbecuing mushrooms, grill on an indoor grill or roast on a baking sheet in 425º F (220º C) oven.

Variation: Spread 1 ½ tbsp (22 mL) prepared hummus on each mushroom cap before topping with tomato mixture.

What’s your favourite summer in the winter recipe?

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