When life gives you the perfect edible dish, you fill it with blistered cherry tomatoes, melting buffalo mozzarella and a crunchy parmesan crumb. The only thing left for you to decide is whether you barbecue it for breakfast, lunch or dinner.
Prepare the barbecue for direct and indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Lightly coat the cherry tomatoes with oil, then season with salt and pepper. In a food processor blitz together the bread, garlic, Parmesan, and 10 basil leaves until the mixture has turned into fine crumbs. Using a basting brush, brush the mushrooms all over with oil. Season with salt and pepper.
Grill the cherry tomatoes over direct medium heat, with the lid closed, until they just start to blister, about 4 minutes, turning once halfway through cooking time. Remove from the barbecue.
Grill the cherry tomatoes over medium heat, with the lid closed, until they just start to blister, about 4 minutes, turning once halfway through cooking time. Remove from the barbecue.
Assemble the mushrooms by placing the cherry tomatoes into the mushroom cavities. Tear the cheese into small chunks and add to the mushrooms. Top with the blitzed bread crumb mixture.
Roast the portabella mushrooms over indirect medium heat, with the lid closed, for 15 to 20 minutes. If you are using a Weber Q, place the mushrooms on the trivet. Roast the mushrooms until the crumbs are golden and the mushrooms are cooked to your liking.
Roast the portabella mushrooms over medium heat, with the lid closed, for 15 to 20 minutes. If you are using a Weber Q, place the mushrooms on the trivet. Roast the mushrooms until the crumbs are golden and the mushrooms are cooked to your liking.
Finish the mushrooms with a drizzle of balsamic glaze and garnish with fresh basil leaves.
