- 6 large field mushroom
- 1 onion, sliced
- 6 fresh rosemary sprigs
- 6 t ready-made garlic butter
- Sea salt and freshly ground black pepper to taste
- 6 t ready-made garlic croutons, crushed
Cut the stalks out of the mushrooms and peel the caps.
Place a few onion slices, a sprig of rosemary and a blob of garlic butter onto the inside of each mushroom.
Season to taste, then sprinkle with the crushed croutons.
Arrange the mushrooms on a piece of foil and fold over to create a parcel.
Grill on the grid over smouldering coals for 12 minutes or until cooked and fragrant.