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 Rate Recipe |
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300gm swiss brown mushrooms cut into ¼
2 tbsp extra virgin olive oil
3 grilled red long chili roughly chopped
6 toasted garlic 'roughly crushed after toasting'
1 thinly sliced shallot or 6 spring onions
2 tbsp butter
Few sprigs fresh thyme
1 tbsp chopped Italian parsley
1 teaspoon cracked black pepper
1 loaf thick sliced Italian Ciabatta bread toasted on the barbeque
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Pre heat your barbeque 'open char section' for 5 minutes or until very hot.
Meanwhile, lay a sheet of alfoil 40cm long. Sit the same size sheet of baking paper on top. Drizzle the olive oil in the center of the paper. On to that the roasted chilies, crushed garlic and chopped shallots. Arrange the prepared mushrooms in a mound in the center of the paper season with butter, thyme, parsley and black pepper. Fold the baking paper over the mushrooms like a present then cover with the alfoil and seal the edges to lock in the juices. Cook on direct heat (right over the flame section) for 5 minutes per side.
Serve as an appetizer with grilled chorizo sausage and traditional chopped and chili tomato mixture.
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