Serves 4
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
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