BBQ Portabella mushrooms with rocket, bocconcini & prosciutto
Prep 15 mins | Cook 5 mins | Serves 4
1⁄3 cup olive oil
3 garlic cloves, finely chopped
8 large (about 75g each) Portabella mushrooms
60g baby or wild rocket leaves
8 (about 250g) bocconcini, drained and torn into large pieces
12 thin slices prosciutto
Extra virgin olive oil, for drizzling
Step 1 Preheat a greased barbecue plate on medium-high heat. Combine oil, garlic and salt and pepper in a jug. Brush mushrooms with mixture. Barbecue mushrooms, brushing with any remaining oil, for 2–3 minutes on each side until warmed through.
Step 2 Arrange mushrooms, rocket, bocconcini and prosciutto on serving plates. Drizzle with extra virgin olive oil. Season with salt and pepper to taste and serve.
Good for you ... Portabella Mushrooms
Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)
They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.
A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.