Back in the New Year and with my son Marco in mind I bought a George Foreman Grill. My though behind this purchase was to give it to him to take to Uni so he could easily cook, lean, healthy meals.
Great for toasties, paninis and to grill veg or fish but not so good for meat, I don’t feel it gets hot enough and broils it instead of sealing it.
For this garlic mushrooms recipe using the Foreman grill couldn’t be easier.
I used a whole head of garlic so I had some left for marinating some lamb chops too.
Four mushrooms and 4 prawns per person will make 2 tapas per person as a starter.
Now the Grill comes into play.
Slice some bread and with a cocktail stick pick 2 mushrooms and place them on top.
Use the same garlic oil mix to marinate some lamb chops, place on top of chopped shallots and white wine and bake until they look crispy but not dry, time will depend on the thickness of the meat.