Barbecue Mushrooms with Gremolata


  • 1 large lemon, rind finely grated, juiced
  • 2 tbs chopped parsley
  • 2 garlic cloves, crushed
  • 3 tbs olive oil
  • 200g cup mushrooms
  • 200g Swiss brown mushrooms
  • 400g gourmet* mushrooms
  • 1 bunch asparagus
  • 150g mixed salad leaves
  • 400g piece baked ricotta, cut into wedges
  • Barbecued flatbread,  to serve


  • Combine the lemon rind, parsley and half the garlic in a small bowl and set aside. Whisk the remaining garlic with olive oil and 2 tablespoons lemon juice in a large bowl, season well with salt and pepper.
  • Halve the mushrooms and add to the bowl, stir to coat mushrooms in the marinade.
  • Preheat a barbecue plate over high heat. When hot, add the mushrooms in two batches and cook for 3-4 minutes, tossing occasionally, until tender. Remove to a plate. Trim the asparagus and barbecue 1-2 minutes until bright green and tender.
  • Arrange salad leaves, mushrooms and ricotta on serving plates. Sprinkle over gremolata. Serve with flatbread.

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