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the Ingredients
Special Equipment
- Hickory Wood Chunks
- Premium Tool Kit
- Premium Gloves
Instructions
- Fire up the barbecue ready for direct cooking, adding a little smoking wood to the fire.
- Toast the pine nuts in a small frying pan set over the fire. Transfer to a pestle and mortar and grind coarsely. Add most of the chopped basil (saving a sprinkle to garnish), the parmesan, garlic, sprinkle of Maldon salt and pound to a rough paste. Stir in the olive oil and vinegar and season to taste with Maldon salt and pepper.
- Drizzle the mushrooms with olive oil, season well with Maldon salt and pepper, then rest them on the grill bars directly over the fire, gill-side down. Shut the lid and cook for 10 minutes, or until softening.
- Transfer, gill-side up, to a fireproof roasting tin and use a small sharp knife to ease out the cooked stems. Chop the stems and scatter into the hollows of the mushrooms.
- Spoon the beans equally into the hollows of the mushrooms. Top each mushroom with 1–2 teaspoons of pesto and a slice of mozzarella.
- Sprinkle over the breadcrumbs and finish with a drizzle of olive oil, then slide the tin back over the fire. Shut the lid and cook for a further 10–15 minutes until the cheese is melting and the breadcrumbs are crisping up.
- Serve hot and bubbling from the grill, sprinkled with the remaining basil and a pinch of Maldon salt.
At the barbecue
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
