Mater's partner and celebrity chef, Luke Mangan is sharing one of his delicious menu items from his Mushroom menu. Try it out at home for a naturally nutritious 

Grilled portobello mushroom with corn salsa and roasted capsicum dip

Ingredients:​

• 300g field mushroom​ or 4 large portobello​ mushrooms​

• 4 tbsp balsamic vinegar​

• 1 tsp fresh oregano​

• 3 large pieces roasted​ red capsicum​

• 125g cream​ cheese (softened)​

• 2 garlic cloves​

• Pinch salt​

• Cracked Pepper​

• ½ cup fresh basil​ leaves, extra to serve​

• 8 leaves baby cos lettuce​

• 30g corn kernels​ (1/2 small tin, drained)​

• ½ Lebanese​ cucumber (diced)​

• ½ fresh tomato (diced)​

• ¼ small red onion (diced)​

• Micro herbs (optional garnish)​

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Method:​

Marinated mushroom​

1. Remove stem from mushroom, keep aside for salad.​

2. Combine chopped oregano and balsamic vinegar,​ marinate mushroom and set aside for 10 mins.​

3. Grill mushroom on each side for 3-4 min.​ 

Roasted capsicum dip​

1. Place capsicum, cream cheese, garlic, salt, and​ pepper in a food processor. Process until smooth.​

2. Spoon the mixture into the bowl. Add​ finely chopped basil and stir to combine.​

Salad​

1. Combine diced tomato, cucumber, red​ onion, mushroom stem and add corn.​

To Serve:​

1. Lay down 2 lettuce leaves per serve,​ top with grilled mushroom.​

2. Spoon the dip on top of grilled mushroom.​

3. Top with salad and garnish with micro herbs if desired.​

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