Tuesday, March 29, 2011

A Vegetarian Delight!

As a vegetarian I am always on the lookout for tasty, yet healthy vegetarian meals, and I got so excited when I came across this fabulous recipe for Mushroom, Spinach and Feta Bruschetta from New Idea. Not only would this Bruschetta recipe make a seriously yummy lunch, but it would also make a delightful alternative to a traditional Bruschetta dish at your next party. Read on below for the recipe, and be sure to visit New Idea for more fabulous recipes like this one…

• 2 tblsps olive oil
• 300g Swiss brown mushrooms, thinly sliced
• 2 cloves garlic, crushed
• 1 tsp finely chopped fresh thyme
• Salt and pepper, to taste
• 200g baby spinach leaves
• 3 green spring onions, thinly sliced
• Half tsp finely grated lemon rind
• 8 slices sourdough bread
• 70g Greek feta, crumbled
• Extra fresh thyme, to garnish

1. Heat half the oil in a large frying pan over a medium heat. Add mushrooms, garlic and thyme. Cook, stirring occasionally, for about 5 minutes, or until mixture is softened. Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
2. Heat remaining oil in the same pan. Add spinach and spring onions. Cook, stirring occasionally, for about 2 minutes, or until just wilted. Remove. Stir in rind. Season with salt and pepper. Cover to keep warm.
3. Heat a lightly oiled grill plate over a medium to high heat. Cook bread slices, one at a time, for about 1 minute on each side, or until lightly toasted. Remove. Place on a serving plate.
4. Divide spinach mixture among each slice of bread. Top with mushroom mixture. Sprinkle crumbled feta over the top. Garnish with fresh thyme.

Enjoy!… Visit New Idea 

Have a lovely day!… Anna