bbq mustard and garlic flats
Combine olive oil, red wine
vinegar, dijon mustard and crushed garlic. Brush over
large flat mushrooms and barbecue mushrooms for a
few minutes each side until just tender. Top with
rocket leaves, crumbed goats cheese, feta or blue
cheese and serve with crusty bread.
BBQ mushroom and cheese filled
tortillas
Combine thinly sliced button
mushrooms, grated tasty cheese, chopped pancetta and
chopped semi-dried tomatoes. Spoon over flour tortillas
and fold tortillas in half to enclose filling. Spray
both sides lightly with olive oil and barbecue on
medium heat until toasted and filling heated through.
Serve topped with dollop sour cream.
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