- Serves: 4
- Cooks In: 15 minutes
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Ingredients
1/2 cup basil leaves, chopped
2 garlic cloves, crushed
1/3 cup roasted hazelnuts
20g parmesan, finely grated
1/2 cup extra virgin olive oil
8 medium flat mushrooms, trimmed
8 small bocconcini, torn in half
1/2 cup semi-dried tomatoes, roughly chopped
Method
1
Combine basil, garlic, half the hazelnuts, parmesan and 1/3 cup oil in a small food processor. Process until well combined. Season with salt and pepper.
2
Lightly grease a barbecue plate and preheat on high heat. Brush both sides of mushrooms with remaining oil and barbecue stalk side down for 2 minutes, turn and barbecue a further 1-2 minutes or until mushrooms are tender. Remove to a platter.
3
Scatter over bocconcini, tomatoes and remaining chopped hazelnuts. Drizzle with basil mixture and serve. Serve with barbecue sausages, chicken or fish.
Ingredients
1/2 cup basil leaves, chopped
2 garlic cloves, crushed
1/3 cup roasted hazelnuts
20g parmesan, finely grated
1/2 cup extra virgin olive oil
8 medium flat mushrooms, trimmed
8 small bocconcini, torn in half
1/2 cup semi-dried tomatoes, roughly chopped
