4 large Portobello mushrooms or any large flat variety
1 tablespoon olive oil
2 tablespoon butter, softened
1 clove crushed garlic
½ cup fresh parsley, chopped (or thyme, rosemary)
Salt and pepper to taste
Clean mushrooms and remove stems (to clean tab mushroom and brush with a pastry brush to remove any sand or dirt).
Preheat barbecue plate on a medium high heat for 5 minutes.
Combine butter, garlic and herbs.
Brush the mushroom cavity with the herb butter.
Grease the barbecue plate with the oil.
Reduce temperature to medium low and cook mushrooms for 8 – 10 minutes without turning, close the hood of the barbecue to cook the mushrooms faster.
Sprinkle with salt and pepper.
Mushrooms can be cooked on a chargrill plate or frypan on your cooktop.
A great vegetarian option at your next barbecue.
Replace beef patty in a hamburger with a mushroom.
Other side dishes to consider: Potato bake recipe