TIP: To chargrill bread, cook on a hot barbecue grill plate for 1 to 2 minutes on each side, or until lightly toasted. Use thin slices of prosciutto from a deli or supermarket.Â
Ingredients
Method
To make relish, place quince pasta in a medium bowl and coarsely mash.Â
Heat a lightly oiled, large barbecue flat plate over medium heat. Add capsicums. Cook, turning occasionally, for about 8 minutes, or until charred and tender. Transfer to a large snap-lock bag. Seal. Stand for 5 minutes.Â
Remove and discard skin from capsicums. Coarsely chop flesh. Add to paste. Stir to combine.Â
Meanwhile, combine feta, parmesan, thyme, and garlic in a bowl. Season with salt and pepper.Â
Spoon about 2 tblsps of feta mixture evenly into the centre of each mushroom around the stem. Wrap prosciutto over each one, with ends joining underneath. Drizzle evenly with oil.Â
Cook stem-side up, on an oiled, barbecue flat plate over a medium heat, without turning, for about 15 to 20 minutes, or until golden and tender. Remove.Â
Top mushrooms with relish and rocket. Serve with bread.Â
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