Barbecued Garlic And Herb Mushrooms
|Unsalted butter||4 Ounce (100 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Chopped thyme||15 Milliliter (1 Tablespoon)|
|Mushrooms||12 Large, peeled and stalks trimmed|
|Grated parmesan cheese||1 Tablespoon (For Garnishing)|
|French bread||2 (For Serving)|
|Ground black pepper||To Taste|
Mash the butter with the garlic, herbs and little salt and pepper.
Shape into a roll on a piece of greaseproof (waxed) paper and chill.
Place the mushrooms, gills up, on a large shallow tray.
Cut the garlic butter into 12 slices and place a slice on each mushroom.
Oil the barbecue rack, lay the mushrooms on it, butter side up and barbecue until the butter has melted and is sizzling.
Dust with Parmesan cheese and serve straight away with lots of French bread.