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BBQ Portabella mushrooms with rocket, bocconcini & prosciutto
Prep 15 mins | Cook 5 mins | Serves 4
1⁄3 cup olive oil
3 garlic cloves, finely chopped
8 large (about 75g each) Portabella mushrooms
60g baby or wild rocket leaves
8 (about 250g) bocconcini, drained and torn into large pieces
12 thin slices prosciutto
Extra virgin olive oil, for drizzling
Step 1 Preheat a greased barbecue plate on medium-high heat. Combine oil, garlic and salt and pepper in a jug. Brush mushrooms with mixture. Barbecue mushrooms, brushing with any remaining oil, for 2–3 minutes on each side until warmed through.
Step 2 Arrange mushrooms, rocket, bocconcini and prosciutto on serving plates. Drizzle with extra virgin olive oil. Season with salt and pepper to taste and serve.
Good for you ... Portabella Mushrooms
![Portabella Mushrooms](/assets/image-cache/mushrooms-portabella.ce905c36.jpg)
Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)
They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.
A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.