Big brown mushrooms with basil pesto

6 servings
Rate this recipe
Juicy grilled mushrooms with cheese and pesto.

By Food24 September 15 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (3)

6 black mushrooms — large
cheese — Italian sprinkle
pesto — basil
Tap for ingredients
Tap for ingredients


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.

Chef’s Tips:
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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.