Flame-grilled portobello mushrooms with crispy grilled polenta, lemon thyme, chévre crumb & pesto
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- 80g fresh basil leaves, tightly packed
- 4 cloves garlic, peeled
- 75g toasted pine nuts
- 120g Parmesan cheese, finely grated
- salt flakes and freshly ground pepper
- 250g olive oil
- 900g cooked polenta, see note below
- 50g extra virgin olive oil
- 4 large flat Portobello mushrooms
- 4 sprigs fresh lemon thyme, leaves picked
- 100g Chévre (goat’s cheese)
- 4 tsp reserved Classic Pesto
- 4 thin slices prosciutto
- fresh basil leaves, to garnish
For the classic pesto
For the polenta and mushrooms
- For the pesto, place the basil, garlic, toasted pine nuts and parmesan into a food processor. Season with salt and freshly ground black pepper. Drizzle in the olive oil while the machine is running, blitzing quickly until smooth. Transfer to a jar, cover and place in the fridge until needed.
- Note on polenta: A good ratio to remember is 250g uncooked polenta to 1 litre of water. Once done, add approx. a cup of grated parmesan and a little truffle-infused olive oil. Mix well to combine. For this recipe, you will need 900g finished polenta.
- To finish the polenta, preheat the FURNACE OR FORCE BBQ. Spread the cooked polenta mixture out onto a metal baking tray and cover with a second tray so it is ‘sandwiched’. Place under the hood of the BBQ and cook until crisp. Once set, cut into round or square shapes and brush with a little olive oil. Cook on a hot, lightly oiled pan until golden and crispy on all sides. Set aside to keep warm.
- For the mushrooms, brush them on all sides with a little olive oil. Season and place onto the grill, gills side-down at first. Once browned, turn them over and scatter over the thyme leaves. Seasoning and brushing with a little oil once more. Continue to cook until the cap has filled with mushroom juices. Remove from the heat and top with a little goat’s cheese.
- Serve the mushroom on top of the crispy polenta and finish with pesto, crispy prosciutto and fresh basil leaves.