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.
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.