Feb 052017
 

IMG_4262 Portabello mushrooms are kind of a staple here. My kids, who say they don’t like mushrooms, eat them every time and they gobbled this up! We didn’t have buns, so instead of my go-to Grilled “cheesy” Portabello Tabouleh recipe, I made up this one, and it was so, so good. We ate them alone but would be good with rice or pasta.

IMG_4253Ingredients
2T avocado oil (olive works too)
1T apple cider vinegar (or balsamic)
1t dried oregano
Himalayan salt
2 small or one medium/large eggplant
2 big cloves of garlic, chopped
4-6 portabello mushrooms
1 large can tomatoes
A block of haloumi cheese

How to:
Heat grill to 300 degrees, grease with avocado oil.

Prepare mushrooms: remove stems and chop them, and scoop out the inside of mushrooms. Mix the mushrooms with oil, vinegar, oregano and garlic. Let it marinate.

Prepare eggplant: slice eggplant into 1cm-rounds. Place them on a plate and cover with Himalaya salt. Let them sit.

Place mushrooms on the grill.

Put mushroom mixture in a fry pan and let it cook on medium.

Use a paper towel to get moisture off eggplant and put it on the grill.

IMG_4258Evenly distribute the warm mushroom mix into the portabello caps–right on the grill. In the same fry-pan you’ve been using, heat one large can of tomatoes. Add eggplant once it’s grilled.

Now there’s room to grill the haloumi.

IMG_4265Everything ends up ready magically around the same time. Serve the mushrooms by placing a mushroom on the plate, topping with the tomato-eggplant mix and a piece or two of grilled haloumi on top.

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