I am admittedly a huge fan of mushrooms and I’ve had them many ways to include baked, sautéed and of course fresh from the garden. I am always in possession of a ton of these vegetables as they are very hearty and easy to grow. I was floored at the thought of grilling it and excited to see what flavors it would have. It carried the grilled taste that I adore, and was still very lightened up and fresh tasting. I could easily eat this as a main course, but I understand that everyone isn’t the same so, at the very least, you have to try it as aside.
I actually found myself mixing my pieces of mushrooms with my potato salad, it was a great combination. However you eat it, you will be all in with this smoky, zesty flavor of the mushrooms that are like no other way you’ve had it before. I may never have it the old ways again, that’s the truth! my husband was not to keen on firing up the grill while the snow was falling but after he tasted these yummy grilled mushrooms he sang a different tune. Yay!
- 16 even-sized open cup mushrooms, stalks cut level
- 3 tbsp olive or coconut oil
- 1/4 c unsalted butter, softened
- 3 cloves garlic, chopped very finely
- 2 tbsp fresh thyme, chopped
- 1 1/2 tbsp lemon juice
- salt and freshly ground black pepper to taste
- 1/4 c fresh breadcrumbs
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.