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Grilled Mushrooms with Fetta Christmas Crunch

A delicious and quick side dish and salad for your Christmas lunch! Brought to you by Coles.


  • 260g pkt Coles Grill Baby Bella Mushrooms with Balsamic Glaze (available instore from November 28)

  • 50g creamy fetta, crumbled

  • 1 tbsp thyme sprigs

  • Coles Brand Australian Extra Virgin Olive Oil, to drizzle

  • Shaved Cabbage, Parsley & Chilli Salad

  • ½ small savoy cabbage, outer leaves removed

  • 1 bunch flat-leaf parsley, leaves picked

  • 1 tsp chilli flakes

  • 2 tbsp balsamic glaze


  • 1.

    Grill mushrooms over medium heat on a hotplate for 4-6 mins, turning regularly. Pour sachet of sauce over mushrooms, coating thoroughly, and cook for a further 1 min.

  • 2.

    Arrange cooked mushrooms on a serving platter. Scatter with fetta and thyme, and drizzle with oil. Serve warm.

  • Shaved Cabbage, Parsley & Chilli Salad:

  • 1.

    Using a sharp knife, food processor or mandolin, finely shave cabbage. Place in a bowl with parsley and

  • 2.

    Chilli flakes.

  • 3.

    Drizzle over balsamic glaze when ready to serve.

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