Barbecued
Stuffed Mushroom
Recipe

This barbecued, stuffed mushroom recipe is great served as a first course with sourdough bread or as a side dish to the main course.

The little foil parcels can be assembled a couple of hours before cooking meaning one less thing to think about when your guests arrive!

Gourmet food........the EASY way!

Barbecued Portobello Mushrooms

with mascarpone, blue cheese and basil

4 medium size Portobello mushrooms (or other flat mushrooms)
1 tablespoon olive oil
4oz/125g mascarpone cheese
2oz/60g Stilton or other blue cheese, crumbled
1 tablespoon finely chopped basil leaves
freshly milled black pepper

METHOD

• Clean the mushrooms by wiping with a damp cloth (don't wash them as they will soak up the moisture). You can also use a pastry brush to remove any dirt or grit. Remove the stalks.
  

• Cut out 4 large pieces of baking foil and brush with the olive oil. Place a mushroom on top of each piece of foil gill-side up.
  

• Mix together the mascarpone and Stilton and season with freshly milled black pepper. Divide the cheese between the mushroom caps and sprinkle the chopped basil over.
  

• Fold the foil up loosely over the mushrooms creating a mini pouch.
  

• Put the mushrooms onto the edge of the hot barbecue and cook for about 10 to 15 minutes.

This stuffed mushroom dish doesn't have to be cooked on a barbecue - it can also be oven cooked. Simply place the parcels on a baking sheet in an oven preheated to 360F/180C/gas mark 4 for about 15 minutes.

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