Barbeque mushrooms with prawns


  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1 teaspoon dried Greek oregano
  • 500g green king prawns, peeled & deveined
  • 4 large flat mushrooms
  • 1/2 cup hummus dip
  • 1/2 cup Greek-style yoghurt
  • 60g baby rocket leaves
  • flat bread, barbecued to serve
  • salt and pepper


Combine olive oil, lemon juice, oregano and salt and pepper in a medium bowl, whisk until well combined. Remove 1 tablespoon before adding prawns and gently toss to coat. Preheat a greased barbeque plate on medium-high heat. Add the prawns and marinade to the hot barbeque, and cook for 2-3 minutes, turning every minute or until the prawns are cooked through. Remove to a plate, cover to keep warm. Increase the heat to high, add mushrooms and cook for 2-3 minutes each side until just tender.

Transfer the mushrooms, stalk-side up to serving plates. Combine the hummus and yoghurt, then spoon over the mushrooms. Top with rocket and prawns. Spoon over the reserved dressing, season with salt and pepper and serve with barbequed flat bread.

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