Spiced Mushrooms With Tomato Walnut Dressing

The ingredient of Spiced Mushrooms With Tomato Walnut Dressing

• 1 2 loaf turkish bread halved widthways then lengthways
• 1 tbsp olive oil
• 1 clove garlic halved
• 500g mushrooms such as field cup swiss brown button and portobello trimmed
• 100g baby rocket leaves
• 1 red capsicum
• 1 2 cup 50g walnuts roasted finely chopped
• 2 vine ripened tomatoes seeded finely chopped
• 1 clove garlic finely chopped
• 2 tbsp extra virgin olive oil
• juice of 1 2 lemon
• 1 4 cup finely chopped flat leaf parsley
• 2 3 cup 160ml olive oil
• 1 tbsp ras el hanout or ground cumin

The Instruction of spiced mushrooms with tomato walnut dressing

• preheat barbecue grill to medium high for dressing cook capsicum turning often for 15 minutes or until skin blackens transfer to a bowl cover and set aside to cool peel and seed then finely chop flesh combine capsicum and remaining ingredients in a bowl and season to taste with salt and pepper
• brush bread with oil then rub with cut side of garlic barbecue for 1 2 minutes each side or until toasted
• for rub brush mushrooms with oil place in a bowl sprinkle with ras el hanout and season to taste then toss to combine barbecue mushrooms for 3 5 minutes each side or until tender
• to serve top bread with mushrooms and rocket then spoon over dressing

Nutritions of Spiced Mushrooms With Tomato Walnut Dressing

fatContent: 699 314 calories
saturatedFatContent: 61 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: n a

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