Barbecued Flat Mushrooms with Prawns
Preparation: 20 minutes
Cooking: 6 minutes
16 (about 500 g) green medium-king prawns, peeled and deveined
1 cup coriander leaves
4 (about 100 g each) flat mushrooms
1/3 cup olive oil
3 tspn wholegrain mustard
1 tblspn brown sugar
2 tblspn lemon juice
Salt and freshly ground black pepper, to taste
Place prawns and ¾ cup coriander into a medium bowl and mushrooms onto a large plate. Combine oil, mustard, brown sugar, lemon juice, salt and pepper in a screw-top jar. Shake well to combine. Pour ¼ cup dressing over prawns and toss well to combine. Drizzle remaining dressing over mushrooms. Set aside for 5 minutes.
Preheat a greased barbecue plate on medium-high heat. Spoon prawns and
marinade onto the barbecue plate and cook, tossing frequently, for 2 minutes or until cooked through. Remove to a plate, cover and keep warm. Reduce heat to medium and cook mushrooms for 2 minutes on each side or until just tender.
Arrange mushrooms and prawns onto serving plates. Sprinkle with remaining
coriander. Season with salt and pepper to taste.