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Warm Roasted Mushroom and Spinach Salad

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Method

Place capsicum and onion in a baking dish, place mushrooms on top open side up and drizzle with olive oil. Crumble Mersey Valley cheese into the centre of mushroom caps and bake at 200°C for 15 minutes until softened and golden. Remove mushrooms and keep warm. Toss spinach with a little olive oil to coat leaves and toss with roast capsicum, onion and juices. Dress with balsamic vinegar, salt and pepper to taste and place on a serving plate. Arrange mushrooms on top, sprinkle with pine nuts and serve immediately.

Note: Toast the pine nuts on a tray in the oven while the mushrooms are baking. Bake for 3-5 minutes, shaking the tray occasionally, until they are golden.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
 

Shopping List

  • 1 red capsicum, sliced
  • 1 red onion, cut into thin wedges
  • 12 large open cap mushrooms
  • extra virgin olive oil, as needed
  • 150g Mersey Valley Tomato Vintage Club Cheddar Cheese
  • 200g baby spinach leaves, washed
  • balsamic vinegar, for dressing
  • sea salt and freshly ground black pepper, to taste    
  • 1 tablespoon toasted pine nuts, optional