BBQ Mushroom Caprese Salad

BBQ Mushroom Caprese Salad

Sep 2, 2016

BBQ Mushroom Caprese Salad

Ingredients

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) Portobello or BBQ Flat Mushrooms, stems removed
220g tub bocconcini, drained and torn

Directions

Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.

Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.

Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.

Turn 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.

Mushroom & Cheese Melt Rolls

Mushroom & Cheese Melt Rolls

May 31, 2016

Mushroom & Cheese Melt Rolls

Ingredients

1 tablespoon olive oil
350g button or Swiss Brown button mushrooms, thinly sliced
1 tablespoon fresh thyme leaves
6 dinner bread rolls (of your choice)
2 green onions (shallots), trimmed and thinly sliced
3/4 cup grated mozzarella cheese or cheese blend

Directions

Preheat oven to 200˚C/180˚C fan-forced. Line a baking tray with baking paper.

Heat oil in a medium frying-pan over medium-high heat. Add mushrooms and thyme. Cook, stirring occasionally, for 4-5 minutes until mushrooms are just tender. Season. Set aside to cool slightly.

Meanwhile, using a small sharp knife, cut a small pocket into the top of each bread roll.

Combine cheese and green onions in a bowl. Fill each bread roll with the cooled mushroom mixture then top each with cheese mixture. Place rolls onto baking tray. Bake for 10 minutes or until cheese melts. Serve.