Any excuse to fire up the BBQ! Whether the weather permits al fresco dining or you have to eat the goods indoors, grilling is the perfect opportunity to share good times around the table. Let’s start with a side of Stuffed Potato Skins and Flat Mushrooms to complement the mains. This yummy recipe has been brought to you from the Kilkenny Café team. Enjoy! 

For the Potatoes
4 large Baking Potatoes
1 tbsp Creme Fraiche
150g Grated Cheddar
2 Scallions thinly sliced
Salt & Pepper

For the Mushrooms
8 large flat Mushrooms
50g butter
2 Shallots finely diced
2 cloves of Garlic finely chopped
1 Courgette cut into ½ cm cubes
1 tbsp chopped Basil
60g Feta Cheese
Salt & Pepper

For the Potatoes
1. Boil the potatoes in their skins until fully cooked.
2. When cooled slightly, cut in half and scoop out the potato with a spoon.
3. Mash the scooped-out potato flesh with a fork.
4. Add seasoning, Crème Fraiche, Cheese and Scallion.
5. Spoon the mixture back into the Potato skins and put aside.


For the Mushrooms
1. Take the stalks out of the Mushrooms and place the mushroom tops (dark side up); season well.
2. In a pan melt the butter, add the Shallots, Garlic and Courgettes.
3. Sweat off for around 2 minutes, just enough to tenderize the vegetables. Season well.
4. Remove from the heat and add Basil.
5. Spoon the mixture into Mushroom caps and crumble Feta Cheese on top.

Place both Potatoes and Mushrooms on the top rack of your BBQ long enough to glaze.