Print Options:

Barbecue Mushrooms with Gremolata

Yields4 ServingsCook Time15 mins

 1 large lemon, rind finely grated, juiced
 2 tbs chopped parsley
 2 garlic cloves, crushed
 3 tbs olive oil
 200g cup mushrooms
 200g Swiss brown mushrooms
 400g gourmet* mushrooms
 1 bunch asparagus
 150g mixed salad leaves
 400g piece baked ricotta, cut into wedges
 Barbecued flatbread, to serve
 *We used Oyster, Shemiji and Shiitake Mushrooms

Combine the lemon rind, parsley and half the garlic in a small bowl and set aside. Whisk the remaining garlic with olive oil and 2 tablespoons lemon juice in a large bowl, season well with salt and pepper.


Halve the mushrooms and add to the bowl, stir to coat mushrooms in the marinade.


Preheat a barbecue plate over high heat. When hot, add the mushrooms in two batches and cook for 3-4 minutes, tossing occasionally, until tender. Remove to a plate. Trim the asparagus and barbecue 1-2 minutes until bright green and tender.


Arrange salad leaves, mushrooms and ricotta on serving plates. Sprinkle over gremolata. Serve with flatbread.

Nutrition Facts

Servings 0