Serves: 12
Prep: 15 minutes
Cook: 15 minutes
Ingredients
4 small red onions
500g chicken mince
200g white cup mushrooms, minced (finely diced or in a food processor)
200g Swiss Brown mushrooms, minced (finely diced or in a food processor)
1 bunch chives, chopped
½ head garlic, minced
¼ cup BBQ sauce
2 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1 green apple, grated
Salt and pepper, to taste
1 egg
100g breadcrumbs, or as required
Tub of cherry bocconcini
250g pancetta or bacon very thinly sliced
Toothpicks/paddlepop sticks
BBQ sauce to baste
Method
Preheat BBQ to high, or your oven to maximum temperature.
Nothing says summer like firing up the barbecue and enjoying a deliciously grilled meal with family and friends. Try some of Laura's top tips to get the best grilled mushrooms, every time.
Top temperature: When grilling mushrooms, ensure it's over a medium-high heat (200°C to 260°C). It's the perfect temperature to cook and caramelise your mushrooms.
Get grilling: Cook mushrooms directly on the cooking grill for that amazing barbecue flavour and texture. Save hotplates and frying pans for sauces or sautéing chopped mushrooms. For smaller mushrooms, thread them onto skewers, so they don't fall through the cooking grill. Top tip: it also makes them easier to turn!
Lid down: As with all Weber barbecues, cook with the lid down. This speeds up the cooking time, keeps an even heat in the barbecue, and most importantly is the secret to that smoky barbecue flavour. Imagine your mushrooms cooking in a cloud of flavoursome barbecue smoke.
Perfect prep: Always oil your mushrooms. Using a pastry brush, brush with extra virgin olive oil - never oil the cooking grill! Oiling the mushrooms helps to develop flavours and aids with caramelisation. Keep seasonings as simple as salt and pepper, or get creative and use garlic and herbs.
Party planning: Easily cater for your meat-free friends at your next barbecue. Why not try; mushroom burgers, stuffed mushrooms, mushroom kebabs or mushroom pizzas.
www.australianmushrooms.com.au
Recipe Credit: Miguel Maestre for Australian Mushrooms
MORE