Stuffed Mushrooms - BBQ Style

This family recipe for stuffed mushrooms is a favourite in our house and perfect for a summer lunch idea.

Recipe

8 Medium Sized Cup Mushrooms
200g Greek Feta
2 Rashers Middle Bacon
1/2 Cup Breadcrumbs
1 Medium Onion
1 Jar Salsa (medium or hot)

Peel and remove the stems from the mushrooms. Trim the ends from the mushroom stems and the fat and rind from the bacon, finely dice stems, onion and bacon. Dry fry diced mushroom stems, onion and bacon in a frying pan until onion is translucent. Add breadcrumbs and salsa to make a firm paste which is able to be rolled into a ball.

Pre heat BBQ. Lightly brush bases of mushroom cups with oil and place on a sheet of foil. Stuff mushroom cups with mix and crumble or place slices of feta over the top. Transfer foil and mushrooms to the BBQ plate and cover the mushrooms with a baking tray (being careful not to squash the filling down). Allow 10 to 15 minutes or until feta has melted down into the mix.

Prepare a simple salad of tomato, cucumber, olives and baby spinach leaves.

Serves 4

Note: This is a metric cup recipe