Grilled Mushrooms with Green Pesto

  • 400g Button Mushrooms

  • 3 Tbsp. Balsamic Vinegar

  • 70g Green Pesto

  • Salt + Pepper to Taste

  • 12 Wooden Skewers

Step 1:

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.

Step 2:

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.

Step 3:

Preheat the grill. Place the mushroom skewers on the grill tray and brush with any leftover balsamic vinegar and season to taste.

Step 4:

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 mushrooms are great on a BBQ, and you can use any leftover mushrooms with an added dollop of pesto for your salads the next day!

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