Mushrooms Recipe

Barbecue Mushrooms with Gremolata

April 19, 2016

Barbecue Mushrooms with Gremolata 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 4 Servings


1 large lemon, rind finely grated, juiced

2 tbs chopped parsley

2 garlic cloves, crushed

3 tbs olive oil

200g cup mushrooms

200g Swiss brown mushrooms

400g gourmet* mushrooms

1 bunch asparagus

150g mixed salad leaves

400g piece baked ricotta, cut into wedges

Barbecued flatbread, to serve

*We used Oyster, Shemiji and Shiitake Mushrooms


1Combine the lemon rind, parsley and half the garlic in a small bowl and set aside. Whisk the remaining garlic with olive oil and 2 tablespoons lemon juice in a large bowl, season well with salt and pepper.

2Halve the mushrooms and add to the bowl, stir to coat mushrooms in the marinade.

3Preheat a barbecue plate over high heat. When hot, add the mushrooms in two batches and cook for 3-4 minutes, tossing occasionally, until tender. Remove to a plate. Trim the asparagus and barbecue 1-2 minutes until bright green and tender.

4Arrange salad leaves, mushrooms and ricotta on serving plates. Sprinkle over gremolata. Serve with flatbread.

Note: we used Oyster, Shemiji and Shiitake Mushroom