Rotisserie Mushroom with Cauliflower Tabbouleh

Rotisserie Mushroom with Cauliflower Tabbouleh



1 servings


8 Portobello Mushrooms, stalks removed
8 White Flat Mushrooms, stalks removed


Thyme Lemon Rotisserie Mushrooms

  • 1 whole preserved lemon, finely chopped
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 4 sprigs thyme, leaves picked + 1 bunch for basting (or you can use a pastry brush)
  • 4 garlic cloves, minced
  • 2 tsp sea salt
  • 1/2 cup Squeaky Gate The All Rounder Extra-Virgin Olive Oil
  • 200g Western Star Original Salted Butter, melted 


Cauliflower Tabbouleh

  • 1/4 head cauliflower
  • 1 Lebanese cucumber, finely diced
  • 200g Perino Tomatoes, diced
  • 2 cups flat-leaf parsley, finely chopped
  • 1 cup coriander leaves, finely chopped
  • 1 teaspoon flakey salt
  • 1/4 cup Squeaky Gate The All Rounder Extra-Virgin Olive Oil
  • 1 lemon, juiced 


To serve

  • Pita bread, warmed
  • Natural yoghurt
  • Finely sliced red onion


Step 1. Preheat the FUSION Charcoal BBQ to medium-high with rotisserie arms set at their lowest setting.
Step 2. To a large bowl, add all ingredients for the Thyme Lemon Rotisserie Mushrooms besides the butter. Add the Portobello and White Flat Mushrooms and toss gently to coat well.
Step 3. Gently thread the portobello mushrooms onto the rotisserie pole, tightening the forks to ensure they’re tightly fastened to the mushrooms. Place the rotisserie onto the BBQ. Turn the motor on and cook gently for 30 minutes.
Step 4. Add the Western Star Original Salted Butter into a small saucepan and melt over low heat. Use a bunch of thyme to dab into the butter and brush over the Rotisserie Mushrooms as they cook. Cook the mushrooms until they are tender and nicely browned all over. The mushrooms will shrink a little in size as they cook. You can safely tighten the forks if needed using heat-proof gloves.
Step 5. While the mushrooms are cooking, make the Cauliflower Tabbouleh. Using a box grater, grate the cauliflower into rice-size pieces (you can also use a food processor for this). Add to a large bowl and add in the remaining ingredients. Toss well to combine.
Step 6. Remove Rotisserie Mushrooms from the BBQ and carefully remove the mushrooms from the rotisserie pole and finely slice.
Step 7. Serve the warm pitta with a dollop of yoghurt, the Cauliflower Tabbouleh and a generous serving of Rotisserie Mushrooms, topped with some slices of red onion.

Recipe: Hayden Quinn

As seen on Channel 10’s Taste of Australia with Hayden Quinn