Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 12 (about 6cm round) flat bbq mushrooms

  3. 1 tbs extra virgin olive oil

  4. 1/3 cup lemon juice

  5. 80g rocket leaves, blanched

  6. 50g blanched almonds, finely chopped

  7. 1 garlic clove, crushed

  8. 2 tbs freshly grated parmesan cheese

  9. Salt & freshly ground pepper

  10. Turkish bread, toasted, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Place the mushrooms cap side up on a rack over the grill and brush with a little of the oil and grill for 7-8 minutes until softened slightly. Remove from the heat and turn mushrooms over.

  2. Meanwhile, chop rocket finely and place into a bowl with the almonds, garlic and cheese, mix to combine. Season to taste with salt and pepper. Put a spoonful of the pesto into the mushroom caps and return to the grill. Cook for a further 2-3 minutes.

  3. Arrange some hot toast on plates, top each with pesto mushrooms.


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