Here’s a lovely simple grilled mushroom recipe full of the sweet and earthy flavours of autumn. Quick and easy to prepare it’s one of those meals that is perfect for a week night family dinner yet beautiful enough to serve to guests when entertaining. I love the combination of textures and flavours here. The crispy apple and fresh herbs with the earthy aromatic goodness that is grilled mushrooms.

At home the weather is starting to turn a little cool, the sky’s a deeper blue and the winter woolies are coming out of the cupboard. We have a quick seaside break planned for the next week and I cannot wait to soak up the sunshine and cool, clear evenings with Cam and Lu before the weather turns to winter.

This vegan grilled mushroom recipe is just the thing to enjoy alfresco as a light and tasty meal with family and friends. If you’re not too keen on mushrooms or would like to mix it up a little, try grilled eggplant, capsicum (bell pepper), pumpkin or zucchini instead. A mixture of all the above would be delightful!!

Grilled Mushrooms w/ Pine Nut & Apple Burghul Salad
Preparation time: 30 mins // Serves 4

• ¾ cup burghul
• 600g (1 lb) mixed mushrooms (I used button & shiitake, try swiss brown, field or any available fresh mushrooms you prefer)
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp paprika
• ½ tsp salt flakes
• 2 tbs olive oil
• 50g (2 oz) pine nuts, lightly toasted
• 1 small red apple, finely diced
• ¼ small red onion, finely diced
• 1 garlic clove, minced
• good handful of fresh parsley, roughly chopped
• good handful fresh mint leaves, roughly chopped
• 1 large lemon, zest & juice
• 1-2 tbs olive oil, extra

Place the burghul in a bowl and cover with water, set aside while you prepare the remained of the dish (approx. 10 mins). Once soaked transfer to a fine sieve and press to drain off any excess liquid.

Grind the spices with the salt flakes.

Leave any small mushrooms whole and chop larger ones to about the same size, place in a large bowl and toss with the olive oil and ground spices to coat well. Thread the mushrooms onto bamboo skewers (be sure to pre-soak the skewers if you are using a barbeque).

In a lightly oiled grill pan or on the barbeque, cook the mushroom over a medium/high heat, turning until golden on all sides.

To make the burghul salad combine the drained burghul with the apple, onion, garlic, herbs and lemon zest; adding lemon juice, olive oil and salt and pepper to taste.

Serve the grilled mushroom skewers with the burghul salad, a fantastic light and healthy recipe perfect for a vegetarian barbeque or quick family mid-week meal.