An easy veggie side dish or main, these smoky, creamy mushrooms make a moreish recipe at summer BBQs!
Ingredients
- 2 portobello or flat cap mushrooms
- 150g cream cheese
- Coriander, chopped
- Flat leaf parsley, chopped
- Lemon zest
- 1 tsp Black Garlic Infused Balsamic Pearls
Method
- Brush the mushrooms with a little oil and season well.
- Cook on a hot barbecue for about 3-4 minutes, turning once.
- Mix the cheese with the herbs and lemon zest.
- Divide the cheese mixture onto the mushrooms and return to cook for a further minute - if you have a lid for your barbecue use this.
- Top with Black Garlic Pearls.
