These Big Brown Mushrooms with Basil Pesto are perfect for a Sunday braai
6 large black mushrooms
Good quality bought Italian Cheese Sprinkle
60 – 90ml olive oil
Good quality bought Basil Pesto
Wipe the smooth tops of the mushrooms with a damp cloth.
Season on the stem side with Italian Cheese Sprinkle
Drizzle a little olive oil over the gills.
Spread a generous tablespoonful of Basil Pesto over the gills.
Place the mushrooms, stem side up, on the braai and cook slowly until done.
Don’t turn them or you will lose all the tasty juices that collect in the gills.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.