Big brown mushrooms with 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.


Tip: Prepare these soon before you need them - once seasoned, standing causes the mushrooms to draw water
Tip: Don't cut away the stems - they have a lot of flavour!
Tip: To turn it into a main course, simply pop the mushroom between two burger buns to make a grilled Portabella mushroom sandwich.