- 8 large white mushrooms
- 6 cherry tomatoes
- Handful of fresh basil (plus more, to serve)
- 6 small bocconcini
- Salt and pepper
- Olive oil
- Balsamic vinegar
STEP 1: Assemble your ingredients and preheat the grill to low; place a cast-iron (or other BBQ-safe) pan on the grill.
STEP 2: Chop your tomatoes, basil, and bocconcini so they’re nice and tiny. We don’t want a mince or anything, but everything should be pretty itty bitty.
STEP 3: Wipe the mushrooms clean and remove the stems. Be gentle with them, they may act tough and grow out of poop, but at the end of the day, they’re fragile little creatures.
STEP 4: Add some salt and pepper, a glug of olive oil, and a glug of balsamic to the tomato mixture. It’s not an exact science. You can do it. Now stir it up.
STEP 5: Scoop the mixture into the mushroom caps; be generous – the cheese will melt and help keep it all together! There might be some extra left over. If so, eat it with crackers or some crispy baguette. Don’t you DARE waste it!
STEP 6: Transfer the stuffed ‘shrooms to a dish, and take a moment to admire how truly beautiful they are. Poop fungi filled with a delicious caprese salad-inspired mixture.
STEP 7: Place the mushrooms on the preheated pan, drizzle with more olive oil, and close the lid. Let cook, undisturbed, for 10 minutes.
STEP 8: After 10 minutes, the cheese should be melted, the juices should be bubbling, and the mushrooms should look… uh… cooked. Carefully remove them from the pan with a large spoon, and transfer to a serving dish.
STEP 9: Sprinkle the mushrooms with a bit of salt (the bocconcini isn’t salty, so you want to add a little bit of salt to help balance the flavours), and top with some fresh basil.
STEP 10: Ooohhhhmygod they look so good. Eat them. Eat them all. Eat them now.