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
Method
Fire up the barbecue and let it come to temperature.
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.
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.
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.
Drizzle the vinaigrette over the cooked mushrooms and serve with a little extra basil.
