Barbecued Mushrooms with Rosemary, Garlic and Soy Butter
ediblecapecod.ediblecommunities.com
You need firm, sturdy fungi to stand up to the heat of the charcoal and develop a crust while staying juicy inside – rather like a good piece of meat.
Ingredients
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, finely chopped
- 3 rosemary sprigs, leaves chopped, stalks reserved
- 8–12 portobello or flat-cap meaty mushrooms, stalks intact
- 2 tsp dark soy sauce
- olive oil, for cooking
- sea salt and black pepper
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