Big brown mushrooms with basil pesto
|6||black mushrooms — large|
|cheese — Italian sprinkle|
|90 ml||fresh chillies — 573|
|pesto — basil|
Wipe the smooth tops of the mushrooms with a damp cloth.
Season on the stem side with Italian cheese sprinkle
Drizzle a little olive oil over the gills.
Spread a generous tablespoonful of basil pesto over the gills.
Place the mushrooms, stem side up, on the braai and cook slowly until done.
Don’t turn them or you will lose all the tasty juices that collect in the gills.
Prepare these soon before you need them – once seasoned, standing causes the mushrooms to draw water.
Don’t cut away the stems as they have a lot of flavour.
To turn it into a main course, simply pop the mushroom between two burger buns to make a grilled Portabella mushroom sandwich.
Reprinted with the permission of Lynn Woodward of the South African Mushroom Farmers’ Association.