Preparation time: 5 minutes
Cooking time: 10 minutes
4 large fresh Portobello (big brown) mushrooms, cleaned
salt and pepper
4 slices from a large fresh tomato
2tbsp basil pesto
4 large slices Mozzarella cheese, at room temperature
Rub the Portobellos with olive oil and season well with salt and pepper. Place on a medium-hot braai, gill-side down, and cook for 5-7 minutes.
Flip the mushrooms and top each with a slice of tomato, ½tbsp basil pesto and then a slice of cheese. Cook until mushrooms have grill marks and cheese has melted, another 5-7 minutes. (Use a metal cloche/cover to help melt the cheese, if needed.)
Beer Pairing: Weiss
Wiess has a fruitiness, subtle spiciness and a low bitterness that will pair well with the dish without overpowering any of its subtle flavours. The subtle fruitiness, which can vary from light vanilla to over-ripe banana, should also enhance the earthy and umami flavour of the mushrooms.
Examples: CBC Crytsal Wiess, Paulaner Hefe-Wiess, Erdinger Wiess (Krystal or Hefe)
South African Mushroom Association