Stuffed Mushrooms with Black Garlic Pearls

An easy veggie side dish or main, these smoky, creamy mushrooms make a moreish recipe at summer BBQs!

Ingredients 

• 2 Portobello or flat cap mushrooms
• 150g cream cheese
• Yorkshire Rapeseed Oil or Extra Virgin Olive Oil
• Coriander, chopped
• Flat leaf parsley, chopped
• Lemon zest
• Black Garlic Balsamic Pearls

Method

1. Brush the mushrooms with a little oil and season well.
2. Cook on a hot bbq for about 3 – 4 minutes, turning once.
3. Mix the cheese with the herbs and lemon zest.
4. Divide the cheese mixture onto the mushrooms and return to cook for a further minute - if you have a lid for your barbeque use this.
5. Sprinkle with pearls and serve. 
   
   

Recipe by Burren Balsamics.