September 2, 2016
By Australian Mushrooms BBQ, Lunch, Salad, Vegetarian 15 Minutes or Less, Light Meal, Salad, Side dish, Vegetarian barbecue A world of flavours, Sensational salads, Summer, Summer salads
2 vine ripened tomatoes, thickly sliced (approx. 1cm)
1 small red onion, cut into rings
¼ cup (10g) basil leaves
2 tbsp balsamic glaze
20g butter, melted
1 garlic clove, crushed
4 (60g each) Portabella or Field Mushrooms, stems removed
220g tub bocconcini, drained and torn
1Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
2Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
3Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
4Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.