Barbecued Flat Mushrooms with Prawns

  • Serves: 2
  • Cooks In: 10 minutes
  • Share:

Ingredients

1/4 cup extra virgin olive oil
1 large lemon, find finely grated, juiced
2 tsp caster sugar
3 tsp Dijon mustard
8 medium king green prawns, tail intact, peeled, deveined
6 small flat mushrooms, stems trimmed
2 tbs finely chopped flat-leaf parsley
½ small garlic clove, very finely chopped
Extra virgin olive oil, to serve, optional
Crusty bread, to serve

Method

1

Combine the olive oil, 2 tablespoon lemon juice, sugar, mustard and salt and pepper in a screw-top jar. Shake well to combine.

2

Insert a wooden skewer into each prawn then place on a large plate. Pour over half the dressing and turn to coat the prawns. Place the mushrooms on a plate and drizzle with remaining dressing, turn to coat both sides then cover and place mushrooms and prawns in the fridge for 15 minutes if time permits.

3

Meanwhile, combine the parsley, garlic and lemon rind in a small bowl, cover and refrigerate.

4

Preheat a greased barbecue plate on medium-high. Add the prawns to the barbecue and cook, turning often for 2-3 minutes or until prawns turn pink and are cooked through. Remove to a plate, cover to keep warm. Place the mushrooms onto the hot barbecue plate, cook stem side down for 2-3 minutes, turn over and cook a further 2 minutes until just tender.

5

Place three mushrooms onto each serving plate. Top with prawns. Sprinkle over the parsley mixture and drizzle with a little oil if desired. Season with salt and pepper and serve with crusty bread.

Ingredients

 1/4 cup extra virgin olive oil
 1 large lemon, find finely grated, juiced
 2 tsp caster sugar
 3 tsp Dijon mustard
 8 medium king green prawns, tail intact, peeled, deveined
 6 small flat mushrooms, stems trimmed
 2 tbs finely chopped flat-leaf parsley
 ½ small garlic clove, very finely chopped
 Extra virgin olive oil, to serve, optional
 Crusty bread, to serve

Directions

1

Combine the olive oil, 2 tablespoon lemon juice, sugar, mustard and salt and pepper in a screw-top jar. Shake well to combine.

2

Insert a wooden skewer into each prawn then place on a large plate. Pour over half the dressing and turn to coat the prawns. Place the mushrooms on a plate and drizzle with remaining dressing, turn to coat both sides then cover and place mushrooms and prawns in the fridge for 15 minutes if time permits.

3

Meanwhile, combine the parsley, garlic and lemon rind in a small bowl, cover and refrigerate.

4

Preheat a greased barbecue plate on medium-high. Add the prawns to the barbecue and cook, turning often for 2-3 minutes or until prawns turn pink and are cooked through. Remove to a plate, cover to keep warm. Place the mushrooms onto the hot barbecue plate, cook stem side down for 2-3 minutes, turn over and cook a further 2 minutes until just tender.

5

Place three mushrooms onto each serving plate. Top with prawns. Sprinkle over the parsley mixture and drizzle with a little oil if desired. Season with salt and pepper and serve with crusty bread.

Barbecued Flat Mushrooms with Prawns

Tags:

 BBQ, Quick n Easy

YOU MIGHT ALSO LIKE...