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Barbecued Mushrooms on Sourdough Bread

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 400g mixed mushrooms (such as cups and flats), sliced
 100ml extra virgin olive oil
 1 garlic clove, chopped
 1 chilli, de-seeded and chopped
 2 tbs Sherry or Red Wine Vinegar
 2 tbs good quality egg mayonnaise
 1 tbs coarsely chopped flat-leaf parsley
 Char-grilled sourdough bread, to serve

Preheat a chargrill or barbecue hotplate to medium-high. Place sliced mushrooms into a large dish, drizzle with oil. Toss to coat then spoon onto the chargrill or hotplate. Cook for about 2-4 minutes, turning the mushrooms so that they colour evenly.


Sprinkle garlic and chilli over the mushrooms, season well and remove from barbecue onto a large serving platter. Drizzle with vinegar and allow to cool for 1-2 minutes.


Drizzle the mayonnaise over the top of the mushrooms and sprinkle with parsley, serve with char-grilled sourdough bread.

Nutrition Facts

Servings 4