BBQ Mushroom Caprese Salad

  • Cooking time: 20 mins
  • Serves: 4
  • 2 vine ripened tomatoes, thickly sliced (approx. 1cm)
  • 1 small red onion, cut into rings
  • ¼ cup (10g) basil leaves
  • 2 tbsp balsamic glaze
  • 20g butter, melted
  • 1 garlic clove, crushed
  • 4 (60g each) Portabella or Field Mushrooms, stems trimmed
  • 220g tub bocconcini, drained and torn
  1. Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
  2. Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
  3. Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
  4. Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.