Barbecued Basil, Lemon and Walnut Stuffed Mushrooms

Barbecued Basil, Lemon and Walnut Stuffed Mushrooms


For the stuffed mushrooms

  • 8 large open cup white or chestnut mushrooms
  • 50g walnuts
  • A large bunch of basil, leaves only, chopped (keep a few leaves for garnish)
  • 1 garlic clove, chopped
  • 1 tbsp parsley, chopped 
  • 1 lemon, juice and zest 
  • Olive oil
  • Salt and pepper to taste
  • 2 tbsp breadcrumbs

For the vinaigrette

  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 20ml cider vinegar
  • 100ml olive oil
  • Salt to season


  1. Fire up the barbecue and let it come to temperature.
  2. Toast the walnuts in a dry frying pan, leave to cool then roughly chop. Mix with the basil, garlic, parsley, lemon zest and juice, a pinch of salt and pepper and a drizzle of olive oil.
  3. Stuff the mushrooms with this mix and sprinkle on the breadcrumbs. Cook on the barbecue on the bottom only until golden and starting to char.
  4. Meanwhile, make the vinaigrette. Whisk together the honey, mustard, vinegar and salt and pepper. Slowly drizzle in the olive oil while whisking until you have a creamy emulsion. Add a few drops of water to loosen a little.
  5. Drizzle the vinaigrette over the cooked mushrooms and serve with a little extra basil.

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