Mushrooms Recipe

BBQ Mushroom Caprese Salad

September 2, 2016

BBQ Mushroom Caprese Salad 0 5 0

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  • Prep 5 mins
  • Cook 10 mins
  • 5 mins

    10 mins

    15 mins

  • Serve Serves 4


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) Portabella or Field Mushrooms, stems removed

220g tub bocconcini, drained and torn


1Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.

2Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.

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

4Turn 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.