Photographer: James Moffatt & Luisa Brimble. Stylist: Olivia Blackmore.
Rich and buttery garlic bbq mushrooms make the perfect vegetarian option or crowd-pleasing side for your next gathering. In this quick and easy recipe, portobello and oyster mushrooms are basted with smoked garlic butter and herbs for extra flavour on the grill, then served with a zesty lemon ricotta.
Ingredients
Method
Prepare a charcoal barbecue with hood to medium heat according to instructions below.
Make lemon ricotta.
Place butter in a medium saucepan; place pan on grill over hot coals until butter is melted. Stir in smoked garlic; leave over the heat for 3 minutes to infuse. Remove from grill.
Tie the herbs together with kitchen string to form a bouquet.
Season mushrooms. Cook mushrooms on grill, turning occasionally, with hood closed, for 15 minutes, basting mushrooms frequently with the garlic butter using the herb bouquet as a brush.
Spoon lemon ricotta onto serving plates; top with mushrooms. Drizzle over any remaining garlic butter. Scatter with extra herbs. Season.
LEMON RICOTTA
Whisk ingredients in a large bowl until smooth and combined. Season to taste.
How to prepare a charcoal barbecue
Arrange your charcoal in a stack in barbecue. Push balls of newspaper or natural firelighters (such as wood shavings) between the charcoals. Light the paper and firelighters, and allow the flames to catch and get going in their own time. Then, let them die down again. You need ashen coals to cook on. When a few coals have been lit, the rest will catch on their own, so don’t hurry them along by adding more firelighters.
What to serve with garlic mushrooms
Garlic mushrooms are a delicious side dish for barbecue lunches and dinners, so make a feast of it with some of our favourite alfresco recipes. From shawarma-spiced lamb chops and prawns with chilli lime dressing to sesame pumpkin salad. Finally, add a basket of homemade bread charred on the grill to really impress your guests.
