Two punnets of cherry tomatoes, washed and cut in half
2 packets of haloumi cheese, cut into thumb nail-sized pieces (approx. 500gms weight in total)
2 peeled and finely diced red onions
2 very large spoons of homemade basil pesto
Salt and pepper
Balsamic glaze (store bought)
Wash the mushrooms and take out the stalks.
Chop a handful of fresh parsley & 4 cloves of garlic. Add a big splash of balsamic vinegar and brush this mixture onto both sides of the mushrooms.
Quickly sear the mushrooms over a high heat for about 1 minute, turning about 3 to 4 times in that minute. Remove from heat & turn down the BBQ to low/medium when finished.
When cooled, split the stuffing mixture evenly between all the mushrooms. Place the mushrooms back on the grill (with the cup side facing up). Keep the heat low and the BBQ closed for most of the duration of the cooking (about 6-8 minutes). Open the BBQ hood to check the temperature and move the heat up or down as required.
Serve with a big mixed baby leaf salad and balsamic glaze over the whole dish.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.