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Mushrooms with puttanesca salsa

Veg-up your next barbie with our low-cal recipe that has a whopping 5 serves of vegetables!

  • Hands-on time: 20 mins
  • Time to make: 35 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 2 tablespoons olive oil
  • 12 large flat mushrooms
  • 1 cup risoni
  • 400g can chickpeas, rinsed, drained
  • 400g punnet mixed grape/cherry tomatoes, chopped
  • 1 small red onion, finely chopped
  • ½ cup finely chopped fresh basil, plus small leaves to serve
  • ½ cup pitted green olives
  • 1 tablespoon red wine vinegar
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Heat a barbecue chargrill or hot plate over medium-high heat. Drizzle half the oil over mushrooms, then add to grill or plate and cook, turning often, for 12 minutes or until tender.

    2 Meanwhile, cook risoni in a saucepan of boiling water for 10 minutes or until tender. Drain and return to pan. Add chickpeas, stirring to combine.

    3 Place tomatoes, onion, chopped basil, olives, oil and vinegar in a bowl. Season with freshly ground black pepper.

    4 Transfer risoni to a platter. Top with mushrooms and salsa. Serve garnished with fresh basil.

    HFG tip

    Risoni is a rice-shaped type of pasta. If you prefer, you can substitute with macaroni or any other short pasta.

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