Name: Barbecued mushrooms with parmesan cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch thyme, chopped, plus extra sprigs to serve; 2 tablespoon olive oil; 2 clove garlic, finely chopped; 1 teaspoon salt; 8 100g mushrooms; 1/2 cup (40g) grated parmesan; 1/2 cup (125ml) cream; 8 slices ciabatta bread, toasted; balsamic vinegar, to serve; baby spinach, to serve

Barbecued mushrooms with parmesan cream

These tender, thyme and garlic mushrooms are perfect for a lazy weekend brunch. Serve with crunchy, toasted ciabatta bread and a drizzle of rich, cheesy paramesan cream for a complete meal.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1/2 bunch thyme, chopped, plus extra sprigs to serve

2 tablespoon olive oil

2 clove garlic, finely chopped

1 teaspoon salt

8 100g mushrooms

1/2 cup (40g) grated parmesan

1/2 cup (125ml) cream

8 slices ciabatta bread, toasted

balsamic vinegar, to serve

baby spinach, to serve

Method

1.Preheat barbecue on medium. Combine thyme, olive oil, garlic and salt in a shallow bowl. Toss through mushrooms, packing thyme and garlic into mushroom caps. Cook mushrooms, stalks up, 20 minutes.

2.Meanwhile, combine parmesan and cream in a small saucepan over low heat. Stir constantly, until smooth.

3.Place mushrooms, stalks up, on bread slices. Drizzle with parmesan cream and a little balsamic vinegar and serve with baby spinach and extra thyme sprigs.

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