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Barbecued Mushrooms with Goat’s Cheese – Living Gluten Free for Dummies

[hr]Living Gluten Free for Dummies has provided The Retiree with this great recipe to give readers a taste of what’s inside.[hr]

Barbecued Mushrooms with Goat’s Cheese

These mushrooms make the perfect starter when you’re cooking on the barbecue. A little bit of goat’s cheese goes a long way and it’s perfect with mushrooms. We love an excuse to buy those nice big flat mushrooms.

Prep time: 10 minutes • Cooking time: 5 minutes • Servings: 4

Living Gluten-Free For Dummies 2E


  • 75 ml (1/3 cup) olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon chopped chives
  • 1 red chilli, finely chopped
  • 4 (about 500 g) flat mushrooms, stalks removed.
  • ½ a bunch baby English spinach leaves
  • 75 g goat’s cheese


  1. Preheat a barbecue or chargrill to high.
  2. Whisk 60 ml (. cup) of the oil, lemon juice, garlic, parsley, chives and chilli in a small bowl.
  3. Brush both sides of mushrooms with remaining oil. Barbecue or grill for 1 to 2 minutes on each side or until mushrooms are heated through.
  4. Place spinach leaves and mushrooms on serving plates. Top each mushroom with goat’s cheese,
  5. Drizzle with dressing and serve immediately.

Per serving: Kilojoules 991; Fat 20.6 g (Saturated 4.4 g); Sodium 107 mg; Carbohydrate 2.8 g (Dietary Fibre 4.7 g); Protein 8.2 g.

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Alana Lowes

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