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Barbecue Flats with Basil & Hazelnuts

Yields4 ServingsCook Time15 mins

 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

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.


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.


Scatter over bocconcini, tomatoes and remaining chopped hazelnuts. Drizzle with basil mixture and serve. Serve with barbecue sausages, chicken or fish.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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