Free Healthy Recipe - Barbecue Mushrooms with Gremolata

Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

1 lemon rind finely grated, juiced
2 tbsp parsley, chopped
2 garlic cloves, crushed
3 tbsp olive oil
200 grams mushroom, cup
200 grams mushrooms, swiss brown variety
400 grams mushrooms, gourmet variety
1 asparagus bunch
150 grams salad, mixed
400 grams ricotta, baked, wedge
BBQ flatbread to serve

Note: for the gourmet mushrooms we used Oyster, Shemiji and Shiitake Mushroom

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

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 15 mins
Ready in: 20 mins

Suitable for:
Dinner, Lunch, Side Dish
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page

Facebook Twitter RSS