Barbecued mushrooms with feta (gluten-free)

Recipe: Barbecued mushrooms with feta (gluten-free)


  • 300g fresh shiitake mushrooms, halved if large
  • 200g swiss brown mushrooms, halved if large
  • 300g oyster mushrooms, halved if large
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) balsamic vinegar
  • 150g mixed salad leaves (such as frisee, mizuna and rocket)
  • 1/2 cup flat-leaf parsley leaves
  • 75g reduced-fat feta, crumbled


  1. Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup (60ml) of the balsamic vinegar, and toss to coat mushrooms in the mixture.
  2. Heat a lightly oiled chargrill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.
  3. Place salad and parsley leaves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine.
  4. Divide the salad among plates, then top with mushrooms and feta.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)