On a sunny and beautiful day in Autumn or Spring it is tempting to fire up the BBQ on the balcony, and get the field mushrooms out of the fridge.
Mushrooms cook well on Aussie BBQs (I guess these are called grills in the US). Drizzled with oil, cooked over a medium heat until softening, topped with some fresh and beautiful ingredients, and served when bubbling and sizzling. Truly a taste worthy of an outdoor meal.
Stuffed Mushrooms on the BBQ
While the BBQ is heating, lay the mushrooms lovingly into a large foil pan and drizzle them with an oil made with herbs, spices and garlic (see below for instructions to make the oil). Squeeze some lemon juice over the mushrooms. Then place the pan onto the BBQ.
The mushrooms will cook and sizzled for about 10 minutes, so open the wine and put some vegetable rice in the rice cooker. Take the stuffing elements taken out of the fridge.
Stuff the mushrooms with finely diced tomatoes, grated parmesan cheese and finely chopped parsley which you have previously mixed together. Grate some more parmesan over the top.
Let the mushrooms cook and sizzle for another 10 or 15 minutes, and serve.
Making the oil for the Mushrooms
To make the oil, we blend ingredients together. Use what you have in the kitchen. A simple oil with fresh or roasted garlic would be enough. Today I used parsley, garlic and some grated lemon peel. I included about 0.5 tspn of some pomegranate vinegar I made when pomegranates were plentiful.
Just use what you have to make the flavoured oil. Use a good quality extra virgin olive oil. Use plenty of fresh garlic – 1 clove per 2 or 3 mushrooms. Parsley is a great addition, so is basil. If you have some roasted garlic oil in the fridge, use that.
You can keep the oil simple (as the suggestions above) or more complex. For example, blend: Home-roasted garlic or fresh garlic, rosemary, curry leaves, cumin seed, fennel seed, a red chilli, salt, pepper, grated lemon peel.
Or alternatively: Use garlic paste and chilli paste instead of fresh ingredients, even more so if the pastes are home made. No need to add roasted garlic cumin or fennel seed if you don’t have them at hand. The lemon peel is a great addition. If you don’t have lemons include a little good balsamic or wine vinegar. Just a little.
Making the Stuffing
Basil leaves, halved, roasted cherry tomatoes, and feta cheese.
or Home made Basil Leaves in oil in the fridge; Cherry tomatoes that were roasted earlier, crumbled feta.
or Use fresh basil, any cheese especially a little blue cheese, tagellio or parmesan. Or use fresh basil leaves and uncooked tomatoes, chopped. Sprinkle with finely sliced spring/green onions.
Don’t be too fussed about what you have, as long as it includes extra virgin oil, garlic and perhaps parsley, and some good cheese. The rest just layers the flavours.