BBQ Mushroom Caprese Salad

  • Serves: 4
  • Cooks In: 10 minutes
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Ingredients

2 vine ripened tomatoes, thickly sliced (approx. 1cm)
1 small red onion, cut into rings
¼ cup (10g) basil leaves
2 tbsp balsamic glaze
20g butter, melted
1 garlic clove, crushed
4 (60g each) Portabella or Field Mushrooms, stems removed
220g tub bocconcini, drained and torn

Method

1

Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.

2

Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.

3

Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.

4

Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.

Ingredients

 2 vine ripened tomatoes, thickly sliced (approx. 1cm)
 1 small red onion, cut into rings
 ¼ cup (10g) basil leaves
 2 tbsp balsamic glaze
 20g butter, melted
 1 garlic clove, crushed
 4 (60g each) Portabella or Field Mushrooms, stems removed
 220g tub bocconcini, drained and torn

Directions

1

Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.

2

Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.

3

Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.

4

Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.

BBQ Mushroom Caprese Salad

Tags:

 BBQ, Lunch, Salad, Vegetarian

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