Mushrooms With Bruschetta Topping

A yummy starter that is great for coeliacs (celiacs). The bruschetta topping is best served at room temperature-if you are pushed for time slightly warm it in a medium-high microwave for about 30 seconds. Aussie tablespoons contain 4 teaspoons.

• Ready In: 20 mins
• Yields: 4 mushrooms

Ingredients

• 2  tablespoons olive oil
• 1  garlic clove, crushed
• 4  large  open cup mushrooms, stems removed
• 1  large garlic clove, crushed, extra
• 2  medium tomatoes, homegrown for preference
• 1⁄2 small red onion, diced
• 8  fresh basil leaves, shredded
• 1  tablespoon  balsamic vinegar
• 1  tablespoon olive oil, extra
•  salt & freshly ground black pepper
• 1 1⁄2 tablespoons parmesan cheese
•  freshly grated fresh basil leaf

Directions

1. Combine the two tablespoons of olive oil with a crushed garlic clove.
2. Brush the mushrooms with this mixture then grill (broil) or BBQ for 5 minutes or until just cooked.
3. Combine remaining ingredients (except cheese and whole basil leaves) in a bowl and top each cooked mushroom with a quarter of this mix.
4. Sprinkle with Parmesan cheese and decorate with a whole basil leaf.