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.
Tips!
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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