We absolutely love cooking big, fat portobello mushrooms on the barbecue. They are like earthy sponges that suck up all of the smoky, charred flavours. The texture of the big mushrooms feels substantial in the mouth and paired with other bold flavours are great to enjoy instead of the usual hunks of meat. Freshen them up with some fresh salad greens and this makes a tasty and satisfying vegetarian meal.
Ingredients
| 4 large | Portobello mushrooms (Main) |
| 120 g | Blue cheese, chopped |
| ½ cup | Walnuts, chopped |
| 3 sprigs | Thyme |
| 1 bag | Rocket leaves |
| 1 drizzle | Balsamic creme |
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Directions
- Remove stalks from mushrooms and stuff with blue cheese, walnuts and thyme.
- Heat the barbecue to a medium heat, cook mushrooms on the oiled barbecue hotplate with hood down for 20 minutes or until you see the top of the mushrooms turning soft and dark in colour and the cheese has melted.
- To serve place a handful of the rocket on top of each mushroom and drizzle with the creme balsamic.
