Name: Grilled mushrooms with hazelnut gremolata
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 small flat mushrooms, stems trimmed; 1 clove garlic, thinly sliced, plus 1 clove extra, crushed; 2 teaspoon olive oil, plus 2 tbsp extra; 1/2 cup hazelnuts, toasted; 1/2 cup coarsely chopped flat-leaf parsley; 2 teaspoon finely grated lemon zest

Ingredients

8 small flat mushrooms, stems trimmed

1 clove garlic, thinly sliced, plus 1 clove extra, crushed

2 teaspoon olive oil, plus 2 tbsp extra

1/2 cup hazelnuts, toasted

1/2 cup coarsely chopped flat-leaf parsley

2 teaspoon finely grated lemon zest

Method

1.Preheat an oven-grill to high. Place mushrooms on a baking tray, stem-side up. Top mushrooms with sliced garlic. Season with salt and pepper. Drizzle mushrooms with 2 teaspoons olive oil. Grill 3 minutes, or until just cooked.

2.Coarsely chop hazelnuts. Combine hazelnuts, crushed garlic, parsley, zest and extra oil in a small bowl. Season with salt and papper. Arrange mushrooms on a serving platter. Serve topped with gremolata.

Make ahead: Prepare gremolata up to a day ahead. Store in the fridge. Rub hazelnuts in a tea-towel to remove skin before chopping.
Note

Woman's Weekly Food

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Ingredients

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