Mushroom and Beef Rissoles

2 T olive oil
350g mushrooms, sliced
1 onion, finely chopped
400g mince
1 egg, lightly beaten
1 ½ C breadcrumbs
¼ C parsley, chopped
1 T tomato paste
Salt and pepper
Heat I T oil in pan, cook mushrooms and onions 5 mins until pan juices evaporate, remove and cool. Place all ingredients in large bowl and mix well. Shape into rissoles (approx 24 small), place on tray, cover and refrigerate 30 mins. Cook using remaining oil in bbq or grill, approx 4 mins each side.