1 tbs heart tick approved margarine spread
400g mushrooms, thickly sliced
2 tbs parsley, roughly chopped
4 roma tomatoes, thickly sliced
200g turkish pide
1/2 cup hummus
Canola oil spray
Cracked black pepper, to serve
Cooking time: 10 minutes
- Heat margarine in a large non-stick frying pan, add mushrooms and sauté for 3-5 minutes until light golden-brown. Transfer cooked mushrooms to a bowl, stir in parsley and keep warm.
- Reheat same frying pan and grease lightly with cooking spray. Add tomato slices in a single layer, sprinkle generously with paprika and cook over a medium heat, turning once until lightly browned on both sides.
- Split the Turkish pide in half and cut into 4 pieces. Toast lightly under a preheated grill. Spread hummus over pide toasts and top with tomato and mushrooms. Serve seasoned with ground pepper.