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Barbecued Mushrooms with Rosemary, Garlic and Soy Butter

Dense and meaty, portobellos are great on the grill. That goes double when they're generously doused in a rich, herb-forward butter sauce. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main
Keyword: grilled mushroom recipe
Servings: 4
Author: Ben Tish


  • 1/2 cup unsalted butter, softened
  • 2 garlic cloves, finely chopped
  • 3 rosemary sprigs, leaves chopped, stalks reserved
  • 8 portobello or other flat-cap meaty mushrooms, stalks intact
  • 2 tsp dark soy sauce
  • olive oil, for cooking
  • sea salt and black pepper


  • Light the barbecue and set for direct/indirect cooking.
  • 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.
  • 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.
  • 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. 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.
  • 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.


Used with permission from Grill Smoke BBQ by Ben Tish, Quadrille Publishing, 2017. Photography by Kris Kirkham.