Grilled mushrooms with rosemary, garlic and soy butter

15 minutes


  • 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


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