01
Blacken the pepper, either over a chimney starter or directly on the flavourizer bars.
02
Place the pepper into a resalable bag and allow to sweat for 10 minutes.
03
Place the pancetta on a stainless tray and grill over direct heat for 2 minutes. Remove from the tray and allow to cool.
04
Peel the blackened skin off the pepper and chop into small cubes.
05
Finely chop the crispy pancetta and in a bowl mix together half of the pancetta, pepper and cream cheese.
06
Divide the stuffing between the 6 mushrooms and sprinkle with the remaining pancetta.
07
Set up the barbecue for roasting, indirect. Place the mushrooms onto a soaked wood plank and then place in the centre of the cooking grate for 10-15 minutes.
08
Serve with a garnish of salad leaves on the side.
Ingredients
Instructions
the Ingredients
1
red pepper, large
6
large mushrooms, stalks removed
200 grams
smoked pancetta
150 grams
cream cheese
Instructions
01
Blacken the pepper, either over a chimney starter or directly on the flavourizer bars.
02
Place the pepper into a resalable bag and allow to sweat for 10 minutes.
03
Place the pancetta on a stainless tray and grill over direct heat for 2 minutes. Remove from the tray and allow to cool.
04
Peel the blackened skin off the pepper and chop into small cubes.
05
Finely chop the crispy pancetta and in a bowl mix together half of the pancetta, pepper and cream cheese.
06
Divide the stuffing between the 6 mushrooms and sprinkle with the remaining pancetta.
07
Set up the barbecue for roasting, indirect. Place the mushrooms onto a soaked wood plank and then place in the centre of the cooking grate for 10-15 minutes.
08
Serve with a garnish of salad leaves on the side.