Barbecued Flat Mushrooms with Rainbow Fresh Rocket & Basil Pesto

Barbecued Flat Mushrooms with Rainbow Fresh Rocket & Basil Pesto



  • 500 grams Swiss brown flat mushrooms
  • 1 pkt Rainbow Fresh Mesculin Mix


  • 1 pkt Basil
  • 1 pkt Rainbow Fresh Wild Rocket
  • 2 small garlic cloves
  • 200 grams roasted pine nuts
  • 200 grams Parmesan cheese
  • 300ml olive oil
  • Juice of one lemon
  • Salt and pepper to taste


To roast pinenuts, preheat oven to 180°C, spread the pinenuts over a baking tray. Bake in oven for 5 mins or until toasted. Remove from oven and set aside to cool.

Place basil, rocket, pinenuts, garlic, parmesan and lemon juice into food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. (This process can be achieved with a mortar and pestle.)
Grease the barbecue plate with olive oil and preheat on medium to high heat. Reduce the heat to medium, remove stalks and place mushrooms onto barbecue plate and cook for approx 4 mins or until just tender.

Place the Mesculin Mixinto a large bowl, add olive oil and salt and pepper to taste and combine. To serve, place mushrooms in the centre of a large serving platter, add fresh pesto to the mushrooms. Place salad around the serving dish, top with shaved parmesan and an extra drizzle of olive oil.




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