Glazed Mushroom Tagliata

Italian braaied mushrooms with chili's and rocket.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Braai, Culinary Collection
Cuisine Italian, South African
Servings 2



  • 1 lemon zest
  • 1 tsp chilli flakes
  • 4 cloves garlic finely grated
  • 2 tbsp olive oil
  • 2 tsp soy sauce
  • 2 tbsp balsamic vinegar
  • ¼ cup fresh parsley chopped
  • 80 g rocket
  • 60 g parmesan
  • 2 fresh red chillies
  • 4 portabello mushrooms
  • salt and pepper



  • Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.


  • In a large mixing bowl combine the lemon zest, chilli flakes, garlic, olive oil, soy sauce, balsamic and parsley- mix well.
  • Add in the portabello mushrooms, toss to coat.
  • Once marinated reserve excess marinade.


  • Grill the mushrooms on the braai and continuously baste them with the leftover marinade.
    Remove from the heat when tender and well glazed. Allow to cool slightly on a wire rack. Slice into 1 cm thick slices.
  • Rocket Salad
  • In a mixing bowl season the rocket with salt, pepper and a drizzle of olive oil and balsamic vinegar. Toss to coat.
  • Place rocket on a serving platter.
  • Spread the mushrooms out over the rocket.
  • Top with shavings of parmesan and slices of red chillies.
Keyword braai