Looking for a vegetarian barbecue? Portobello mushrooms are your answer. These sumptuous mushrooms are great served on top of crusty bread. Melt cheese over them and top with wild rocket for a filling meal. The portabello are a larger version of the Swiss brown flat mushroom.


          • 3 portobello mushrooms
          • 3 tablespoons chopped onion

          Preparation method

          1.   Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
          2.   In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
          3.   Preheat barbecue for medium high heat. Barbecue mushrooms for 10 minutes, turning frequently. Serve immediately.


          If you’re serving these mushrooms as a burger, try brushing slices of crusty bread with olive oil and placing them on the hot barbecue during the last few minutes the mushrooms are cooking.