Mushroom and tomato saute


1 tbs heart tick approved margarine spread

400g mushrooms, thickly sliced

2 tbs parsley, roughly chopped

4 roma tomatoes, thickly sliced

Smoked paprika

200g turkish pide

1/2 cup hummus

Canola oil spray

Cracked black pepper, to serve

Serves 4

Cooking time: 10 minutes


  1. 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.
  2. 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.
  3. 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.