BBQ Asparagus Stack

Mushrooms and asparagus are fabulous cooked on the BBQ. Here, asparagus add a lovely fresh touch to the ‘meaty’ mushrooms, and the feta and prosciutto add richness and contrasts in texture and flavour.

			  BBQ Asparagus Stack

Serves: 4

Cooking time: 10 minutes


  • 3 tablespoons olive oil
  • 1-2 garlic cloves, crushed (optional)
  • 3/4 cup chopped fresh herbs
  • Salt and pepper
  • 4 Portobello mushrooms, stalks removed
  • 120g feta, crumbled
  • 12 thin asparagus spears, trimmed
  • Additional chopped herbs
  • 4 slices prosciutto


  1. Combine oil, garlic (if using), 1/2 cup of the herbs, salt and pepper in small bowl. Arrange mushrooms and asparagus on a tray or platter and brush all over with herb and oil mixture.
  2. Heat BBQ or char-grill over a medium to high heat. Place mushrooms gills side down on BBQ and cook for 2-3 minutes. Turn mushrooms over and cook until cooked through and juicy, 2-3 minutes. Remove from BBQ.
  3. Add asparagus and prosciutto to BBQ. Cook until prosciutto is lightly browned on both sides and crispy. Cook asparagus until just tender, 2-3 minutes. Remove from BBQ.
  4. Arrange mushrooms on a serving platter or individual serving plates. Top each mushroom with 1/4 of the feta and sprinkle with remaining herbs. Arrange asparagus spears on top and finish with crispy prosciutto.


  • For a vegetarian option, omit the prosciutto. Sprinkle roasted walnuts over mushrooms and asparagus, and then drizzle with a little balsamic glaze (available at larger supermarkets and delicatessens).
  • You can also cook this dish in a heavy based frying pan instead of a BBQ or char-grill.
  • Cooking times will vary according to size and thickness of the mushrooms and asparagus.

Recipe provided by the Australian Asparagus Council.

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