Grilled mushrooms with rosemary, garlic and soy butter
by
- Side
- Easy
- 4
- 15 minutes
PT15M
Ben Tish's grilled mushroom recipe is a fantastic vegetarian option to serve at a barbecue, with the meaty mushrooms drenched in a heady mix of buttery garlic, rosemary and soy. These mushrooms serve four as a side, or scale up the quantities for a fantastic vegetarian barbecue recipe.
Ingredients
- 12 portobello mushrooms , stalks intact
- 100g of unsalted butter , softened
- 2 garlic cloves , finely chopped
- 3 sprigs of rosemary , leaves chopped and stalks reserved
- 2 tsp dark soy sauce
- olive oil
- sea salt
- black pepper
Method
1
Light the barbecue and set for direct/indirect cooking
2
Place the butter in a bowl and stir through the garlic, chopped rosemary leaves and soy sauce, then season with pepper. Reserve at room temperature
3
Wipe the mushrooms with damp paper towels to clean, if necessary, and trim the very ends of the stalks. Drizzle with olive oil and season with salt and pepper
4
Dampen the rosemary stalks with a little water and throw them onto the charcoal. Place the mushrooms gill-side up on the grill in the direct heat zone and divide half the butter between the mushroom cups, then close the lid of the barbecue
5
Cook for 5 minutes, then check to see if the mushrooms are cooked through; this will depend on their size – larger ones may need another minute or so
6
Transfer the cooked mushrooms to the perimeter of the indirect heat zone. Divide the remaining butter evenly between them and leave for a minute or two to let the butter melt before serving
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Grilled mushrooms with rosemary, garlic and soy butter
