for 4 person

Crispy mushrooms

8	white mushrooms (each approx. 100 g)
1 tbsp	olive oil
3 tbsp	breadcrumbs
1	garlic clove, squeezed
½ bunch	basil, finely chopped
¼ tsp	sea salt

Basil dressing

½ bunch	basil, finely chopped
2 tbsp	olive oil
1 tbsp	white balsamic vinegar
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

2 tbsp	olive oil
¼ tsp	salt
a little	pepper
150 g	cherry tomatoes, quartered
150 g	mozzarella, torn into pieces

How it's done

Crispy mushrooms

Carefully remove the mushroom stalks, finely chop the stalks, set aside 2 tbsp. Heat the oil in a non-stick frying pan. Reduce the heat, stir-fry the chopped mushroom stalks, breadcrumbs, garlic and basil for approx. 10 mins., season with salt.

Basil dressing

Mix the reserved mushroom stalks with the basil, oil and balsamic, season.

Charcoal/gas/electric grill

Brush the mushrooms with the oil, season, grill with concave side down and the lid down over/on a medium heat (approx. 200 °C for approx. 2 mins. Stuff the mushrooms with 2 tbsp of the crispy mushrooms, the cherry tomatoes mozzarella. Cover and grill for a further 10 mins. until cooked. Serve the mushrooms with the remaining crispy mushrooms and the basil dressing.

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