Mediterranean Flatbread

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3/4 cup crumbled feta cheese
3/4 cup seeded and finely chopped tomato
1/4 cup pitted kalamata or black olives, finely chopped
1 tablespoon olive oil
1 tablespoon chopped fresh Italian parsley or chopped fresh parsley
1/4 teaspoon coarsely ground black pepper
Flatbread Crisps - Sea Salt and Olive Oil

1. In small bowl combine feta cheese, tomato, olives, olive oil, parsley and pepper. Serve with Flatbread Crisps Sea Salt & Olive Oil

Grilled Portabella Mushroom Caps

12 cup olive oil
112 tbsps lemon juice
1 tsp rosemary (dried)
112 tsps parsley (dried)
1 tsp onion powder
3 crushed garlic (cloves)
4 portabella mushroom (caps)

Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors.
Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time