Cheesy barbecued portabello mushrooms

    Cheesy barbecued portabello mushrooms


    58 people made this

    About this recipe: A super-delicious vegetarian dish, which is wonderful as a starter or a main course. Barbecued portabello mushrooms are topped with mozzarella cheese and tomato sauce.

    Serves: 4 

    • 4 portabello mushroom caps
    • 125ml Italian salad dressing
    • 400g tomato based pasta sauce
    • 150g roasted red peppers, sliced
    • 8 slices mozzarella cheese
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil

    Prep:15min  ›  Cook:25min  ›  Extra time:15min marinating  ›  Ready in:55min 

    1. Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal and marinate for at least 15 minutes.
    2. Preheat barbecue for medium-high heat. Heat the pasta sauce in a saucepan over medium heat and keep warm.
    3. Oil the barbecue cooking grate. Place the mushrooms on the barbecue and cook for 7 to 10 minutes on each side, until lightly toasted.
    4. Preheat grill. Spread the bottom of a shallow baking dish or oven-proof plate with just enough pasta sauce to cover the bottom. Place mushrooms in the dish bottom side up and top with the peppers and remaining pasta sauce. Place 2 slices of cheese on each mushroom and sprinkle with oregano and basil.
    5. Grill for 3 to 5 minutes or until the cheese is melted. Serve hot.

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