(Serves 6)



6 large Portobello mushrooms each 12-15cm in diameter

40 g Fresh breadcrumbs

1 tbsp finely chopped flat-leaf (Italian) parsley

150 g Pecorino, Asiago or Parmesan-style cheese, grated

coarse sea salt

freshly ground Black pepper


4 tbsp extra virgin olive oil

3 tbsp balsamic vinegar

1 tsp Soy sauce

1 tsp chopped fresh rosemary or ½ teaspoon dried rosemary

½ tsp freshly ground Black pepper

¼ tsp coarse sea salt



Whisk the marinade ingredients together in a small bowl. Wipe the mushrooms clean with a damp cloth or roller towel. Remove and discard the stalks. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps (see photos on opposite page). Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn them over and brush again with the marinade. Allow them to stand for 15 to 20 minutes at room temperature. Meanwhile, prepare the braai for direct cooking over medium heat. Combine the breadcrumbs with the parsley in another small bowl. Brush the cooking grates clean. Braai the mushrooms, gill sides down, over direct medium heat for four to six minutes, with the lid closed, until the mushrooms start to soften. Brush the cap sides with the remaining marinade. Turn the mushrooms over, top each one with some of the cheese, close the lid and cook for four to six minutes, until tender when pierced with a knife. During the last minute of cooking, put some of the breadcrumb mixture on top of each mushroom. Remove from the braai, add salt and pepper to taste, and serve immediately. *Tjop & Dop Magazine*

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