Barbecued mushrooms with parmesan cream
½ bunch thyme, coarsely chopped, plus extra sprigs to serve
2 tablespoons olive oil
2 garlic cloves, finely chopped
8 x 100g large mushrooms
½ cup (40g) grated parmesan
½ cup (125ml) cream
8 slices ciabatta bread, toasted
balsamic vinegar, baby spinach, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat barbecue on medium. Combine thyme, olive oil, garlic and 1 teaspoon salt in a shallow bowl. Toss through mushrooms, packing thyme and garlic into mushroom caps. Cook mushroom, gill-side up, for 20 minutes.
2. Meanwhile, combine parmesan and cream in a small saucepan on low heat. Stir constantly until smooth.
3. Place mushrooms gill-side up on bread slices. Drizzle with parmesan cream and a little balsamic vinegar and serve with extra thyme sprigs and baby spinach.