Grilled mushrooms with rosemary, garlic and soy butter

4
15 minutes

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