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How to make Barbecued mushrooms with baby corn salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 x 125g pkt fresh baby corn
  • 700g baby desiree potatoes, unpeeled
  • 3 shallots, ends trimmed, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sweet chilli sauce
  • 2 teaspoons olive oil
  • Olive oil spray
  • 8 large portobello mushrooms, stems trimmed
  • 120g low-fat feta, crumbled
  • 1/4 cup chopped fresh coriander
  • Finely grated lemon rind, to serve

Method

  • Step 1 Bring a large saucepan of water to the boil. Add the baby corn and cook for 2 minutes or until just tender. Use a slotted spoon to transfer the baby corn to a heatproof bowl. Add the potatoes to the pan and cook for 10 minutes or until tender. Drain. Halve.
  • Step 2 Combine the baby corn, potato and shallot in a bowl. Place the lemon juice, sweet chilli sauce and oil in a screw-top jar and shake to combine. Pour over the potato mixture. Season with salt and pepper and combine. Set aside to cool.
  • Step 3 Meanwhile, preheat a barbecue flatplate or large frying pan over medium-high heat. Spray the stem side of the mushrooms lightly with olive oil spray. Cook on barbecue, stem-side down, for 3 minutes. Spray with olive oil spray. Turn and sprinkle with the feta. Cook for a further 3 minutes.
  • Step 4 Add the coriander to the potato mixture and gently toss to combine. Divide the mushrooms among serving plates and sprinkle with lemon rind. Serve with the potato salad.