Happiness is grilled mushrooms

As i said in my previous post, we were blessed with a gorgeous week which meant I was grilling on the barbecue almost every night. I had begun the week with burgers and wings and by the end of the week was wanting a break from meat. Something magical happens when you first marinate these field mushrooms and then grill them. All the earthiness from the mushrooms combines with the smoke and heat of the grill. I had some rocket and made rocket pesto, added a dollop of goats cheese and served the shrooms with leftover wings, grilled bread and a nice herb salad. Yummm!

Grilled mushrooms with rocket pesto
serves 4 as a starter or 2 as a main

4 large flat field mushrooms or portabella mushrooms
olive oil
balsamic vinegar
2 cloves garlic, crushed
goats cheese

For the pesto:
150g rocket
2 cloves garlic, crushed
handful pine nuts
grated parmesan cheese
olive oil

To serve:
sliced ciabatta bread or baguette, lightly toasted or grilled
herb salad

1. First marinate the mushrooms. Combine a good glug of olive oil, another good glug of balsamic vinegar, the crushed garlic, and salt and pepper in a shallow bowl. Put the mushrooms in the marinade and turn to make sure they're well coated. Leave for 30 minutes. Prepare the barbecue or heat a grill pan.


2. Make the rocket pesto. In a food processor combine the rocket, pine nuts, grated cheese, and crushed garlic. With the machine turned on, slowly drizzle in extra virgin olive oil until the mixture becomes a smooth paste. Season to taste with salt and pepper.


3. Grill the mushrooms gill side down first for 2-3 minutes depending on how large they are. Turn the mushroom over and grill the other side. Crumble goats cheese on top during the last minute so that it starts to melt. Also grill the bread lightly on both side.


4. Lightly dress the salad leaves with vinaigrette. Arrange the salad leaves on a plate and place the mushrooms on top of the salad. Add a generous dollop of rocket pesto to each mushroom and serve.