Relaxed summer meals are easy with mushrooms – just fire up the bbq and toss the mushrooms and prawns on! Fast, easy, and oh so tasty, this healthy recipe can be as informal or formal as the event. Make this Memorial Day a healthy eating Mushroom Day!
Makes 6 servings
1/3cup olive oil
1 tbs brown sugar
2 tbs lemon juice
3 tsp grain mustard
salt & ground black pepper
16 (about 500g) green prawns, peeled, deveined
1 cup coriander leaves
4 (about 100g each) flat mushrooms
Combine oil, brown sugar, lemon juice, mustard, salt & pepper in a screw-top jar. Shake well to combine. Place the prawns & 3/4cup coriander in a bowl. Pour over half the dressing & toss well to combine. Place the mushrooms on a plate &drizzle with remaining dressing, cover & place mushrooms & prawns in the fridge for 10 minutes.
Preheat a greased barbecue plate on medium-high. Add the prawns & marinade to the barbecue & cook, tossing frequently, for 2 minutes or until cooked through. Remove to a plate, cover keep warm. Reduce heat to medium, cook the mushrooms for 2 minutes on each side or until just tender.
Place mushrooms onto serving plates, top with prawns, Sprinkle with remaining coriander, season with salt & pepper & serve.