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Barbecue Lemon & Oregano Mushrooms with Prawns

Yields4 ServingsCook Time10 mins

 2 tbs extra virgin olive oil
 1 lemon, juiced
 1 tsp dried Greek oregano
 500g green king prawns, peeled & deveined
 4 large flat mushrooms, trimmed
 1/2 cup hummos dip
 1/2 cup Greek-style yoghurt
 60g baby rocket leaves
 flat bread, barbecued to serve
1

Combine olive oil, lemon juice, oregano and salt and pepper in a medium bowl, whisk until well combined. Remove 1 tablespoon to a small bowl. Add the prawns to the medium bowl and toss gently to coat.

2

Preheat a greased barbecue plate on medium-high heat. Add the prawns and marinade to the hot barbecue, and cook for 2-3 minutes, turning every minute or until the prawns are cooked through. Remove to a plate, cover to keep warm. Increase the heat to high, add mushrooms and cook for 2-3 minutes each side until just tender.

3

Transfer the mushrooms, stalk-side up to serving plates. Combine the hummos and yoghurt, then spoon over the mushrooms. Top with rocket and prawns. Spoon over the reserved dressing, season with salt and pepper and serve with barbecued flat bread.

Nutrition Facts

Servings 0