Barbequed Garlic Mushrooms

Prep: 20 mins | Cook time: 10 mins | Serves:  4

1/4 cup extra virgin olive oil
2 tsp Gourmet Garden Garlic Paste
500g White cup mushrooms (halved)
8 pre-soaked bamboo skewers
2 tsp Gourmet Garden Lightly Dried Parsley
1 lemon (cut into cheeks)
250g Cocktail truss tomatoes

1. Combine extra virgin olive oil and garlic paste in a bowl. Add cup mushrooms and toss to coat. Thread mushrooms onto skewers.

2. Heat a barbecue grill on medium-high heat. Cook skewers for 4 minutes
each side or until mushrooms are golden and tender. Transfer to a serving dish.

Season with pepper and sprinkle with parsley. Serve with lemon cheeks.

Chargrilled Mushroom Burgers

Prep: 20 mins | Cook time: 15 mins | Serves:  4

375g Portobello Flat Mushrooms
5ml extra virgin olive oil cooking spray
250g Cocktail truss tomatoes
4 sesame seed brioche buns (split) toasted
1/3 cup Birch & Waite Parsley Dill & Tarragon Seafood Sauce
1 little gem lettuce (leaves separated)
1/4 cup shaved cheddar cheese
1/2 small red onion (thinly sliced)
110g tub bocconcini (drained, torn)
60g mixed salad leaves
1/4 bunch basil (leaves picked)
2 tbs balsamic vinegar dressing

Step 1. Heat a chargrill pan over medium heat. Spray mushrooms with oil. Cook for 5 minutes
each side or until tender.
Step 2. Slice 4 tomatoes. Spread bun bases with dill and tarragon sauce. Top with lettuce, sliced
tomato, grilled mushrooms and cheddar cheese. Sandwich with bun tops.
Step 3. Cut remaining tomatoes into wedges. Combine tomato, onion, bocconcini, salad leaves
and basil in a bowl. Drizzle with dressing and toss to combine.
Step 4. Place burgers on serving plates with salad. Serve.

French Onion Mushroom Cob

Prep: 15 mins | Cooking time: 25 mins | Serves:  12

  • 1 tablespoon extra virgin olive oil
  • 200g swiss brown mushrooms, diced;
  • or 200g white mushrooms, diced 
  • 1 red onion, finely chopped
  • 375g cream cheese, softened
  • ½ cup whole-egg mayonnaise
  • ½ cup grated tasty cheese
  • 40g packet French onion soup mix
  • ¼ cup finely chopped chives, plus extra to serve
  • 450g white cob loaf
  • Vegetable sticks, to serve

  1. Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.
  2. Heat oil in a large frying pan over medium-high heat. Add mushroom and onion. Cook, stirring, for 4 minutes or until golden and liquid has evaporated.
  3. Reserve 2 tablespoons mushroom mixture. Combine remaining mushroom mixture in a large bowl with cream cheese, mayonnaise, tasty cheese, soup mix and chives. Season with pepper.
  4. Use a serrated knife to cut 4cm from top of cob loaf and reserve. Remove bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon mushroom mixture into shell. Sprinkle with reserved mushroom mixture. Top with lid. Place on prepared tray. Arrange bread pieces around cob. Bake for 20 minutes or until golden. Sprinkle with extra chives. Serve with vegetable sticks.

Shish-ka Boom Mushroom Kabob

Prep: 45 mins | Cooking time: 15 mins | Serves:  6

  • 1 teaspoon sriracha
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground pepper
  • 400g brown and white mushrooms; 
  • or 400g white flat mushrooms
  • 1 small red onion, very thinly sliced
  • Lebanese flat bread (quartered), to serve


  • 1/4 cup bulgur (cracked wheat)
  • 1 1/2 cups finely chopped fresh flat-leaf parsley
  • 1 cup finely chopped fresh mint
  • 250g packet cocktail truss tomatoes, diced
  • 2 green onions, finely chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground allspice (optional)

Garlic Yoghurt Sauce

  • ½ cup plain Greek-style yoghurt
  • 2 teaspoons lemon juice
  • 1 garlic clove, crushed

  1. Make Kabobs
    Combine sriracha, oil, smoked paprika and pepper in a large bowl. Halve any larger mushroom so they are roughly the same size. Add mushrooms to sriracha mixture. Gently toss to coat. Using 2 skewers at a time, skewer mushrooms (see note). Heat a large frying pan or barbecue grill on high. Reduce heat to medium. Char-grill mushrooms for 10-12 minutes, turning occasionally or until lightly charred and tender.
  2. Make Tabbouleh 
    Place bulgur in a heatproof bowl. Add enough boiling  water to cover, then set aside for 10 minutes. Drain in a sieve, pressing down with the back of a spoon to drain excess moisture. Set aside to cool. Combine with remaining ingredients in a large bowl. Season with salt and pepper.
  3. Make Garlic Yoghurt Sauce 
    Combine all ingredients in a bowl. Season with salt and pepper.
  4. Assemble
    To assemble, spoon some tabbouleh onto flat bread. Top with mushroom and red onion. Serve drizzled with yoghurt sauce.

Cook’s notes:
Using 2 skewers instead of 1 makes it easier to turn the mushrooms on the barbecue and they are less likely to fall off. If using wooden skewers, you’ll need to soak them in water for 10 minutes to avoid scorching. You can also buy ready-made tabbouleh if you run out of time.

To level up the heat in the kabob, increase sriracha to 1 tablespoon. For hotter still, use ⅓ of a cup of sriracha instead. For the hottest of the hot, sprinkle 5 finely chopped Birdseye chillies and 2 teaspoons of dried chilli flakes onto the cooked kabob..

Level up your Shish-Kaboom

Portobello Mushroom Steak with Chimichurri Sauce

Prep: 15 mins | Cooking time: 10 mins | Serves:  4

  • 12 Portobello mushrooms; or 12 flat white mushrooms
  • 250g packet cocktail truss tomatoes, cut into bunches
  • Olive oil cooking spray
  • Roasted baby potatoes, to serve

Chimichurri Sauce

  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes

  1. Heat a barbecue grill plate on high. Spray mushrooms and tomatoes with oil. Season with salt and pepper. Barbecue mushrooms, with hood down, for 3-4 minutes each side or until lightly charred and tender. Barbecue tomatoes for 2-3 minutes. Serve vegetables drizzled with chimichurri sauce.
  2. Make Chimichurri Sauce Combine all ingredients in a bowl. Season with salt and pepper.

Mexi-mushroom tacos

Pre: 20 mins | Cooking time: 10 mins | Serves:  4

  • ¼ cup extra virgin olive oil
  • 1 red onion, cut into wedges
  • 400g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
  • 2 tablespoons Old El Paso medium taco sauce
  • 2 ripe avocados, chopped
  • 3 teaspoons lime juice
  • 200g Perino tomatoes, diced
  • 1 Lebanese cucumber, diced
  • Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve

  1. Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
  2. Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
  3. To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
Chipotle Mushroom Tacos