Preheat a barbecue grill on medium-high heat. Prepare the salsa verde by combining herbs, garlic, lemon juice and zest, olive oil and salt in a blender or food processor. Blitz until roughly chopped. Transfer into a bowl.
Remove stalks from the mushrooms, so they sit flush on the BBQ (reserve the stalks to use in soups or sauces). Brush mushrooms, including the underside and gills with half of the salsa verde. Reserve the other half for serving.
Cook mushrooms on the barbecue grill for 5-6 minutes on each side. You may also like to toast the bread on the barbecue grill.
Serve barbequed mushrooms with crusty bread and remaining salsa verde.
Servings 0