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.
- 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.