Grilled mushroom caps with garlic and herbs
4 servings
30 minutes
Grilled mushroom caps with garlic and herbs are a refined dish of European cuisine that combines simplicity of preparation with rich flavor. Mushrooms soaked in a fragrant mixture of garlic, parsley, and lemon olive oil acquire a subtle smoky taste thanks to the grill. This dish comes from traditional outdoor picnics where fresh mushrooms were roasted over an open fire to highlight their natural flavor. It is perfect as a light appetizer or side dish for meat dishes and also serves as a standalone treat for vegetarians. Crispy edges, juicy flesh, and vibrant garlic aroma make these mushrooms a true gastronomic delight, especially when paired with a glass of white wine and fresh bread.
1
Preheat the grill or barbecue.
2
In a small bowl, mix crushed garlic, a handful of finely chopped parsley leaves, olive oil, and salt.
- Garlic: 3 cloves
- Parsley: 1 bunch
- Lemon-infused olive oil: 0.3 glass
- Salt: to taste
3
Clean the mushrooms from the stems and place them on the grill, cap side down. Grill, constantly brushing with the prepared oil mixture, for about 5-10 minutes, depending on size, until cooked.
- Oyster mushrooms: 500 g
- Porcini mushrooms: 250 g
