Grilled mushrooms with green pesto
(Serves 4 for a side dish)
400g button mushrooms
3 tbsp balsamic vinegar
70g green pesto
Salt and pepper to taste
12 wooden skewers
Soak 12 wooden skewers in water for 40 minutes (this stops them from burning), then wipe the mushrooms with a damp paper towel and cut each one in half.
Add the balsamic vinegar to a shallow bowl, then add the mushrooms and stir to coat them. Thread the mushrooms onto each skewer just behind the stalk to prevent them from splitting and wrap a small piece of tin foil around the exposed ends of the skewers.
Preheat the grill. Place the mushroom skewers on the grill tray and brush with any leftover balsamic vinegar and season to taste.
Grill the mushrooms for about 8-10 minutes in total (depending on your grill), turning and basting with the balsamic vinegar every 2 minutes and keeping an eye on them so they don’t burn. Remove from the grill and arrange on a serving dish. Drizzle the mushrooms with the green pesto and serve immediately.
These are a great accompaniment to a main meal. You can grill the mushrooms on a BBQ if preferred. Use any leftover mushrooms with an added dollop of pesto for your salads the next day.