Name: Pitmaster Adam Robert’s – Barbecued Mushroom Parmigiana
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 4 Portobello Mushrooms; 300 g Mozzarella Cheese; 200 g Grated Parmesan Cheese; 1 Red Onion; Basil for garnish; Kosher Salt; Cracked Black Pepper; Olive Oil; 4 large Tomatoes; 2 tbsp Tomato Paste; 1 tbsp Red Wine Vinegar; 1 tbsp BBQ Sauce; 1 tbsp Brown Sugar; 1 tsp Kosher Salt; 1 tsp Cracked Black Pepper; 1 tsp Mixed Dried Herbs; ½ tsp Cayenne Powder

Pitmaster Adam Robert’s – Barbecued Mushroom Parmigiana

Yields4 Servings

Prep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients

4 Portobello Mushrooms

300 g Mozzarella Cheese

200 g Grated Parmesan Cheese

1 Red Onion

Basil for garnish

Kosher Salt

Cracked Black Pepper

Olive Oil

Parmi Sauce

4 large Tomatoes

2 tbsp Tomato Paste

1 tbsp Red Wine Vinegar

1 tbsp BBQ Sauce

1 tbsp Brown Sugar

1 tsp Kosher Salt

1 tsp Cracked Black Pepper

1 tsp Mixed Dried Herbs

½ tsp Cayenne Powder

Cook Method

1

Pre-heat the BBQ Smoker to 300F

2

Slice the tomatoes in half and add them to the smoker and cook for
15-20 minutes or until they soften and warm throughout and then
remove and pulse them in a blender with the rest of the Parmi Sauce
ingredients and set aside.

3

Lightly oil, then season the mushrooms and lay them out (stem side
up) on a heat proof tray suitable for the smoker.

4

Top the mushrooms with a layer of Parmi Sauce, fine sliced onion
and chunks of cheese and cook in the smoker until the sauce is heated
through and the cheese has melted.

Serving

5

Garnish with additional grated parmesan cheese and fresh picked
basil leaves. Serve with a side salad and fries for a pub-style meal.