Adam Roberts is a barbecue aficionado – he is the co-founder and general manager of the Australasian Barbecue Alliance and the New Zealand Barbecue Alliance. Adam has competed in barbecue competitions in both Australia and New Zealand and is a two-time Reserve Grand Champion trophy winner! Today, he shares his favourite grilled whole Portobello mushrooms with parmesan salsa recipe with focus readers.
Ingredients:
- 4 whole Portobello mushrooms
- 2 whole tomatoes
- 1 white onion
- 1 bunch basil
- ½ cup sweetcorn
- 100g parmesan cheese
- 4 Tbsp olive oil
- 1 lime
- 2 cloves garlic
- 80g butter
- ½ lime
- 1 tsp caster sugar
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
Method:
- Heat Kingsford Original Charcoal briquettes and prepare them for direct grilling. The charcoal should be fully lit and giving off a light blue smoke before adding mushrooms.
- Dice whole tomatoes and white onion. Fine chop garlic cloves. Chop basil and finely grate parmesan cheese.
- Combine the diced tomatoes, white onion, sweetcorn and chopped basil in a mixing bowl, adding the juice of half lime, caster sugar, kosher salt and pepper. Stir to combine and set aside.
- In a separate ramekin, melt the butter and add the fine chopped garlic cloves to the butter and set aside.
- Drizzle olive oil over the mushrooms and sprinkle with fresh cracked black pepper and kosher salt and add to the grill, grilling the underside of the mushrooms first for 2-3 minutes, then turning over so the underside of the mushroom is facing up.
- Drizzle the garlic butter mix over the mushrooms and allow it to soak into the mushrooms as it cooks. Once mushrooms are heated through and cooked through, remove from grill and top with salsa mix. Grate some parmesan over the top to serve.