- Serves: 2
- Preparation: 10 minutes
- Cooks In: 15 minutes
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Ingredients
Method
Preheat the oven to 180°C (fan-forced) and line a small tray with baking paper.
Place the mushrooms on the tray, spray with olive oil and toss in seasonings. Roast for 15 minutes.
If using kale, massage the leaves with 1 teaspoon olive oil and a pinch of salt to tenderise the leaves. Set aside.
Slice the portobello mushrooms into steak-like pieces and leave the baby mushrooms whole.
To serve, divide the ingredients between 2 bowls – in each, ¼ cup hummus; half the cucumber and tomatoes; ½ cup brown rice; ½ cup kale or spinach; and half the mushrooms plus their juices.
Top with the pickled onions, olives and feta cheese. Drizzle with olive oil and enjoy!
Ingredients
Directions
Preheat the oven to 180°C (fan-forced) and line a small tray with baking paper.
Place the mushrooms on the tray, spray with olive oil and toss in seasonings. Roast for 15 minutes.
If using kale, massage the leaves with 1 teaspoon olive oil and a pinch of salt to tenderise the leaves. Set aside.
Slice the portobello mushrooms into steak-like pieces and leave the baby mushrooms whole.
To serve, divide the ingredients between 2 bowls – in each, ¼ cup hummus; half the cucumber and tomatoes; ½ cup brown rice; ½ cup kale or spinach; and half the mushrooms plus their juices.
Top with the pickled onions, olives and feta cheese. Drizzle with olive oil and enjoy!
