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BBQ Mushroom Caprese Salad

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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

Nutrition Facts

Servings 4