Ingredients:

• 1 red capsicum
• 1/3 C olive oil
• 500 gm (about 4) Portobello mushrooms, trimmed 80 gm spinach leaves, washed and dried
• 250gm baba ghanoush*
• 125gm bocconcini, sliced
• 2 tsp balsamic vinegar
• Salt and ground pepper to taste

Method

• Firstly cook the red capsicum in oven, place in back of oven and cook till soft
• Remove skin and cut the capsicum in to thick slices and set aside
• Lightly brush both sides of mushrooms with oil.
• Top the mushrooms with chopped capsicum, spinach leaves, baba ghanoush, capsicum and sliced bocconcini
• Place mushrooms onto hot cast iron plate and cook until cheese just starts to melt
• Dressing: combine remaining oil, balsamic vinegar and salt and pepper in a screw-top jar and shake well to combine
• Serve: place mushrooms on plate and drizzle with dressing and serve immediately