Barbecued Flat Mushrooms with Prawns

Preparation: 20 minutes

Cooking: 6 minutes

Serves 4

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.