"Portobellas with Summer Salsa
Jun 27, 2007
By The Saucy Lady
No, avocados don't grow in Ontario but robust and meaty portobellas do, and so do tomatoes. Rounded out by Ontario feta, this dish, adapted from mushrooms.ca, works as a main with large mushroom caps or a starter with medium ones.
1 large tomato, quartered, seeded if desired, cut in 1/2-inch dice
1 avocado, cut in 1/2-inch dice
3 oz (90 g) feta cheese, crumbled (about 3/4 cup)
1/4 cup extra-virgin olive oil
1 tbsp white wine vinegar
Freshly ground pepper to taste
4 large or 8 medium portobella mushroom caps
In medium bowl, combine tomatoes, avocados and feta.
In small bowl, combine 2 tablespoons oil and vinegar. Season with pepper. Whisk well to combine. Pour over tomato mixture. Toss gently to coat. Refrigerate until ready to use. (Makes about 3 cups.)
Brush mushrooms on both sides with remaining 2 tablespoons oil. Transfer to baking sheet. Bake under preheated broiler, 4 minutes per side, until tender. (Alternatively, barbecue directly over high heat 3 to 4 minutes per side.)
Place warm mushrooms, stem side up, on serving plates. Top each evenly with tomato mixture.
Makes 4 to 8 servings."
Courtesy of TheStar.com