Ingredients

The following ingredients have 10 Servings
  • 1 stick (4 oz) unsalted butter (softened)
  • 2 garlic cloves (finely chopped)
  • 1 to 2 rosemary sprigs (leaves chopped, stalks reserved (1 to 2 tablespoons))
  • 2 teaspoons dark soy sauce or tamari
  • 8 to 12 large portobello or firm, meaty, flat-cap mushrooms (stalks intact)
  • Olive oil
  • Sea salt and freshly ground black pepper

Instruction

  • Set up your grill for direct and indirect cooking over medium heat and preheat it to 400°F (200°C).
  • In a small bowl, stir together the butter, garlic, chopped rosemary leaves, and soy sauce, then season with pepper. Set aside at room temperature.
  • Wipe the mushrooms with damp paper towels to clean, if necessary, and trim the ends of the stalks. Place the mushrooms on a rimmed baking sheet, drizzle with a little oil, season with salt and pepper, and toss to coat.
  • Turn the mushroom caps gill-side up on the baking sheet. Using a spoon, draw a line in the butter divvying it in half. Spoon half the butter on the mushrooms, dividing it evenly among them.
  • If desired, dampen the rosemary stalks with a little water and throw them directly on the charcoal or place them across the grate of your gas grill over direct heat. Place the mushrooms, gill-side up, on the grill over direct heat and close the lid. Grill the mushrooms until softened and the tip of a sharp knife can easily be inserted into the thickest part, 5 to 7 minutes.
  • Move the cooked mushrooms to the perimeter of the indirect heat zone. Divide the remaining butter evenly among them and wait for a minute or two to let the butter melt before serving.