Smoky BBQ Stuffed Mushrooms

Smoky BBQ Stuffed Mushrooms Recipe


Little Lucifer
  • 6 - 8 field mushrooms
  • 500 g ricotta
  • 1 cup sun-dried tomatoes, roughly chopped
  • 1/2 bunch parsley, roughly chopped
  • 2 tsp dried oregano
  • 1/4 cup pinenuts
  • 1 tbsp balsamic vinegar
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan, grated
  • Salt & pepper, to taste
  • Extra virgin olive oil
  • 1 pkt Little Lucifer Smoking Chips Savoury Herb Flavour

What to do

  1. In a large mixing bowl combine the ricotta, sun-dried tomatoes, parsley and oregano and mix to combine. Adjust the seasoning with salt and freshly cracked black pepper.
  2. In a small mixing bowl combine the breadcrumbs, parmesan and pinenuts and drizzle in 1 - 2 tbsp of extra virgin olive oil or until the mix is evenly coated.
  3. Place the mushrooms onto a roasting tray and divide the ricotta mix evenly between all the mushrooms before topping with the crumb mixture and placing into the preheated BBQ kettle. Bake on indirect, low-heat for 40 - 60 minutes before cooling slightly and serving.

Products used

Little Lucifer

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