Barbecued Mushroom BLT 

Rating: (2 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

For an easy lunch, try this fibre-rich twist on an old favourite

Ingredients:

1 Tbsp olive oil

4 large flat mushrooms (140g each), trimmed

6 97% fat-free bacon rashers, halved

8 slices multigrain bread, toasted

100 g natural, Greek-style yoghurt

2 tsp Dijon mustard

3 iceberg lettuce leaves, shredded

80 g semi-dried tomatoes, chopped

1 g black pepper

Directions:

Preheat barbecue plate on high. Brush the mushrooms with oil and season with pepper. Place on the hot barbecue plate and cook for 3 minutes each side or until just tender. Remove to a tray.

Add bacon and barbecue 1–2 minutes each side until golden. Remove to the tray.

Place four slices of toasted bread onto a board. Combine Greek-style yoghurt and Dijon mustard and spread over 1 side of the toast. Top with lettuce, mushroom, bacon and tomatoes. Season with pepper. Top with remaining bread.

Variations:

To further cut down on the amount of oil used, instead of barbecuing try using a non-stick grill, such as a George Foreman.

Author:

Fresh Finesse

Member Comments:

No comments on this recipe yet. Be the first one to comment.