Prep: 15 mins
Cook: 5 mins
4
BBQ Portabella mushrooms with rocket, bocconcini & prosciutto
Savor BBQ portabella mushrooms with rocket, bocconcini, and prosciutto. Grilled portabella mushrooms topped with peppery rocket, creamy bocconcini, and savory prosciutto. This gourmet dish offers a symphony of flavors and textures, perfect for a summer barbecue or a delightful appetizer.
1⁄3 cup olive oil
3 garlic cloves, finely chopped
8 large (about 75g each) Portabella mushrooms
60g baby or wild rocket leaves
8 (about 250g) bocconcini, drained and torn into large pieces
12 thin slices prosciutto
Extra virgin olive oil, for drizzling
STEP 1 Preheat a greased barbecue plate on medium-high heat. Combine oil, garlic and salt and pepper in a jug. Brush mushrooms with mixture. Barbecue mushrooms, brushing with any remaining oil, for 2–3 minutes on each side until warmed through.
STEP 2 Arrange mushrooms, rocket, bocconcini and prosciutto on serving plates. Drizzle with extra virgin olive oil. Season with salt and pepper to taste and serve.
Nutritional Facts
Portabella mushrooms: High in B vitamins and antioxidants.
Rocket (arugula): Provides vitamins A, C, K, and calcium.
Bocconcini: Source of calcium and protein.
Prosciutto: Provides protein, should be consumed in moderation due to sodium content.
Tips and Tricks
Select large portabella mushrooms with deep gills. If bocconcini isn't available, substitute with mozzarella balls for a similar creamy texture.
