Aug 22, 2022
Succulent grilled portobello mushrooms, drizzled with a tangy, salty-sweet Asian chimichurri-inspired sauce
Ingredients
CHIMICHURRI
3 sprigs coriander
1 red long chilli, seeds removed
2 small garlic cloves, peeled
2 tsp fish sauce
4 tsp peanut oil
2 tsp brown sugar
Juice of 1 lime
2 tbsp olive oil
INGREDIENTS
8 large Portobello mushrooms
2 tbsp olive oil
20 g butter
Directions
To make the chimichurri, roughly tear coriander and chop chilli. Place all ingredients in a small pyrex-style jug and process using a stick blender until combined but still a little chunky in consistency. Transfer to a small bowl and reserve for serving.
Heat oil and butter on the flat barbecue griddle or in a pan. Cook mushrooms, turning often, for about 6-8 minutes until lightly browned and starting to soften.
Transfer cooked mushrooms to a serving plate and serve with a good drizzle of the chimichurri sauce.
*Note: you can buy pre-packed 375g pack of Portobello mushrooms which contains around 8-9 mushrooms.
Nov 20, 2020
Grilled portobello mushrooms
Ingredients
8 portobello mushrooms
2 tbsp olive oil
small handful rosemary leaves
small handful lemon thyme sprigs, plus extra for serving
1 lemon, halved
Directions
Preheat a barbeque or chargrill to high.
Brush the mushrooms with olive oil and season well with salt and pepper.
Place on the grill and cook for 5 minutes on each side or until softened. Sprinkle over the herbs for the last few minutes.
Place the lemon halves, cut side down onto the grill and cook until nicely caramelised.
Transfer the mushrooms and lemons to a platter and sprinkle over some more fresh lemon thyme. Serve warm or at room temperature.
Jun 10, 2020
BBQ Mushroom & Haloumi Flatbreads
Ingredients
500 g Self raising flour
500 g Greek yoghurt
6 Stems fresh thyme (leaves only)
4 Stems fresh rosemary (leaves only)
Salt and pepper to taste
Olive oil
Extra flour for dusting the bench and kneading the dough
3 Flat mushrooms
Small packet haloumi sliced
100 g Grated mozzarella to sprinkle
4 Garlic cloves minced
Leftover rosemary and thyme leaves for marinade
Directions
Put the flour in a big mixing bowl and make a well in the centre. In the same bowl, add all the yogurt into the well.
Mix together with your hands until the ingredients are combined to form a dough. (If the dough appears too dry, add more yogurt. If it is too wet, add more flour.
Add a generous pinch of salt, some pepper, fresh thyme, rosemary and a splash of olive oil to the dough and mix again lightly with your hands.
Sprinkle your workbench with flour and place the dough on top, and start to kneed the ball of dough with your hands until it becomes a nice, smooth ball, being careful not to overwork the dough.
Divide the dough into 8 equal portions and using a rolling pin, roll the dough into flat, long elliptical circles – you want it thin, but not so thin that you can’t pick up the rolled out dough!
Leave the dough to rest for a couple of minutes on your floured workbench whilst you make the mushroom mix. Cut the flat mushrooms and the haloumi into thick slices. They should be roughly the same thickness (just under 1cm).
Using a sharp knife, score the mushrooms slices on both sides, with shallow, diagonal lines that form a crisscross pattern, taking care not to cut through the mushroom.
Add the mushroom and haloumi slices to a bowl, with 2-3 tbsp olive oil, extra thyme leaves and garlic. Mix well and let it marinate for a few minutes.
To cook your flatbreads: Fire up your barbecue to a medium heat. Once hot and ready, brush one side of your flatbread with olive oil and grill this oil side down for 4 minutes (until you get grill marks on the underside of the flatbread).
At the same time, cook your mushroom and haloumi mix on the other side of the barbecue for 4 minutes, turning halfway through.
When one side of the flatbread is cooked, turn it over and sprinkle with grated mozzarella – the residue heat will start to melt it. Add the grilled mushroom and haloumi mix on top, alternating between mushroom and haloumi slices. Dress with fresh thyme leaves, and an extra drizzle of olive oil.
Remove carefully from the barbecue, slice, and serve on a board with hummus, pesto or baba ganoush.
TIPS
• Try adding different herbs to flavour the dough if you prefer.
• Scoring your mushroom slices creates extra ways for the mushrooms to soak up the delicious marinade flavours.
• Mushroom flats are best used in this recipe because they have a bigger surface area to caramelise.
• You can make a vegan version by using a non-dairy yoghurt for the dough, and extra mushrooms on top!
Dec 4, 2018
Mushroom BBQ Chicken Bombs
Ingredients
4 small red onions
500g chicken mince
200g white cup mushrooms, minced (finely diced or in a food processor)
200g Swiss Brown mushrooms, minced (finely diced or in a food processor)
1 bunch chives, chopped
½ head garlic, minced
¼ cup BBQ sauce
2 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1 green apple, grated
Salt and pepper, to taste
1 egg
100g breadcrumbs, or as required
Tub of cherry bocconcini
250g pancetta or bacon very thinly sliced
Toothpicks/paddlepop sticks
BBQ sauce to baste
Directions
Preheat BBQ to high, or your oven to maximum temperature.
Peel the red onions, removing the top stem and the root from each piece. Cut an incision in the outer three layers of each peeled onion from top to bottom. Carefully remove the onion shells and set aside to wrap meatballs. Finely dice the centre of the onion.
To make the meatball mixture, combine chicken mince, mushroom mince, diced onion centres, chives and garlic in a large mixing bowl.
Season with the BBQ and Worcestershire sauces, mustard, grated apple, salt and pepper.
Add the eggs and the breadcrumbs, mixing until evenly combined. Add more breadcrumbs if mixture is too sticky to shape.
Shape the meatball mixture into golf ball sized balls, stuffing each with one cherry bocconcini.
Wrap each meatball in the onion shell and wrap with a couple of slices of pancetta/bacon. Secure with a toothpick.
Cook the chicken bombs until well browned all over, around 2 minutes each side. Baste with BBQ sauce and close the BBQ hood to cook the meatballs through, approximately 10 minutes. If using the oven, cook for 20 minutes on 180c
Serve on a plate, or use a paddlepop stick or toothpicks to make meatball lollipops.
Jan 30, 2018
Mediterranean Mushroom and Chorizo Skewers
Ingredients
3 tbs extra virgin olive oil
1 lemon, juiced
2 tsp smoked paprika
2 sp brown sugar
24 button mushrroms
3 chorizo sausages
1 red capsicum
1 yellow capsicum
Tossed salad and lemon wedges, to serve
Directions
Combine oil, lemon juice, paprika and sugar in a large bowl, season with salt and pepper and whisk until well combined. Add the mushrooms and stir to coat all the mushrooms.
Cover and refrigerate for 1 hour to marinate.
Cut each chorizo into 8 slices. Cut capsicums into pieces. Thread the chorizo, capsicum and mushrooms alternately onto 8 skewers.
Heat a lightly greased barbecue plate on medium-high. Barbecue the skewers, turning often, for 6-8 minutes or until mushrooms and chorizo are warmed through. Serve with salad and lemon wedges.
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