Stuffed field mushrooms

Stuffed field mushrooms

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  • 6
  • Easy
  • Carb Conscious Fat conscious
  • 5 minutes
  • 10 minutes
  • De Grendel Merlot 2010


  • 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

Cooking Instructions

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.

David Grier Recipe by: David Grier
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