Barbecued mushrooms with baby corn salad

Recipes / Salads

The week is almost over, so fire up the barbie for this healthy and tasty vegetarian meal.

Recipe «Barbecued mushrooms with baby corn salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 125g pkt fresh baby corn, 700g baby desiree potatoes, unpeeled, 3 shallots, ends trimmed, thinly sliced, 2 tbsp fresh lemon juice, 1 tbsp sweet chilli sauce , 2 tsp olive oil, Olive oil spray, 8 large portobello mushrooms, stems trimmed , 120g low-fat feta, crumbled, 1/4 cup chopped fresh coriander, Finely grated lemon rind, to serve.

Ingredients:

  • 1 x 125g pkt fresh baby corn 
  • 700g baby desiree potatoes, unpeeled 
  • 3 shallots, ends trimmed, thinly sliced 
  • 2 tbsp fresh lemon juice 
  • 1 tbsp sweet chilli sauce 
  • 2 tsp olive oil 
  • Olive oil spray 
  • 8 large portobello mushrooms, stems trimmed 
  • 120g low-fat feta, crumbled 
  • 1/4 cup chopped fresh coriander 
  • Finely grated lemon rind, to serve 

Instructions

  1. Bring a large saucepan of water to the boil. Add the baby corn and cook for 2 minutes or until just tender. Use a slotted spoon to transfer the baby corn to a heatproof bowl. Add the potatoes to the pan and cook for 10 minutes or until tender. Drain. Halve.
  2. Combine the baby corn, potato and shallot in a bowl. Place the lemon juice, sweet chilli sauce and oil in a screw-top jar and shake to combine. Pour over the potato mixture. Season with salt and pepper and combine. Set aside to cool.
  3. Meanwhile, preheat a barbecue flatplate or large frying pan over medium-high heat. Spray the stem side of the mushrooms lightly with olive oil spray. Cook on barbecue, stem-side down, for 3 minutes. Spray with olive oil spray. Turn and sprinkle with the feta. Cook for a further 3 minutes.
  4. Add the coriander to the potato mixture and gently toss to combine. Divide the mushrooms among serving plates and sprinkle with lemon rind. Serve with the potato salad.