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BBQ flat mushrooms and white bean salsa
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Elevate your day with a stunning prosciutto and mushroom medley.
Ingredients:
  • 4 thin slices prosciutto
  • 400g can cannellini beans, rinsed and drained
  • 125.00 ml shredded radicchio leaves
  • 2 small ripe tomatoes, diced
  • 2 shallots, finely chopped
  • 1 small yellow capsicum, seeded and diced
  • 20.00 ml chopped chives
  • 11.80 gm Dijon mustard
  • 7.20 gm honey
  • 20.00 ml white wine vinegar
  • 8 medium bbq flat mushrooms, wiped and stalks removed
  • Baby rocket, to serve
Instructions:
  • Preheat the grill on high and line 2 baking trays with non-stick paper. Arrange prosciutto slices on one tray and grill for 1-2 minutes until crispy and golden. Flip and grill for an additional 1-2 minutes. Remove and let cool.
  • In a large bowl, mix cannellini beans, radicchio, tomatoes, shallots, capsicum, chives, and prosciutto. In a separate bowl, whisk together mustard, honey, vinegar, and 1 tablespoon of oil. Pour the dressing over the salsa and toss until well coated. Season with salt and pepper to taste.
  • Coat mushrooms with the remaining oil and sprinkle with black pepper. Arrange on a baking tray with the bottom side facing up and bake for 2 minutes. Flip the mushrooms and continue cooking for 2-3 minutes, adjusting for thickness.
  • Serve by generously spooning the salsa onto serving plates and topping with two mushrooms and baby arugula.

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