- Serves: 4
- Preparation: 5 minutes
- Cooks In: 10 minutes
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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
Method
1
Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
2
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
3
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
4
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.
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
