• 1 red capsicum
• 1/3 cup olive oil
• 500g ( about 4) Portabello Mushrooms, trimmed
• 80g baby spinach leaves,washed and dried
• 250g babaghanoush
• 125g bocconcini, sliced
• 2 tsp balsamic vinegar
• Salt and 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 spinach leaves, babaghanoush, 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.