Name: BBQ Mushroom Caprese Salad
Prep time: 5 min
Cook time: 7 min
Ingredients: 2 vine ripened tomatoes, thickly sliced (approx. 1cm); 1 small red onion, cut into rings; 1/4 cup (10g) basil leaves; 2 tbsp balsamic glaze; 20g butter, melted; 1 garlic clove, crushed; 4 (60g each) Portabella or Field Mushrooms, stems removed; 220g tub bocconcini, drained and torn

2 vine ripened tomatoes, thickly sliced (approx. 1cm)
1 small red onion, cut into rings
1/4 cup (10g) basil leaves
2 tbsp balsamic glaze
20g butter, melted
1 garlic clove, crushed
4 (60g each) Portabella or Field Mushrooms, stems removed
220g tub bocconcini, drained and torn

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Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred
Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushrooms are warmed through. Transfer to a serving plate and top with tomato salad

Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred
Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushrooms are warmed through. Transfer to a serving plate and top with tomato salad

Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred
Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushrooms are warmed through. Transfer to a serving plate and top with tomato salad