Recipes
South Africa

Garlic & Herb Braai Mushrooms

Juicy mushrooms stuffed with garlic herb butter and grilled over the braai.

Ingredients

  • 6–8 large brown mushrooms or portobellos
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 tbsp chopped parsley or thyme
  • Salt & pepper
  • Optional: grated cheese, breadcrumbs, chilli flakes

Method

  1. 1

    Clean mushrooms with a damp cloth. Remove stems (optional).

  2. 2

    Mix butter, oil, garlic, herbs, salt, and pepper.

  3. 3

    Brush mixture onto mushroom caps OR fill the hollow with garlic butter.

  4. 4

    Place on medium coals. Cook 8–10 minutes until tender and juicy.

  5. 5

    Top with cheese or lemon zest if desired.

Swaps & variations

  • Add feta or mozzarella
  • Add lemon zest for brightness
  • Add chilli for heat
  • Stuff with spinach and cheese

Storing & freezing

Cooked mushrooms keep 2–3 days refrigerated. Do not freeze raw mushrooms. Freeze cooked garlic butter separately if needed.

Grow it yourself

  • Mushrooms: Grow in cool dark spaces; use mushroom grow kits; keep substrate moist but never waterlogged
  • Garlic: Plant late autumn–winter; loose fertile soil; water sparingly
  • Parsley: Prefers partial shade; keep soil moist; cut frequently
  • Thyme: Thrives in hot dry areas; excellent for water-wise gardens
  • Use soapy water spray for garlic pests
  • Slugs may target parsley — use crushed eggshells as barrier
  • Avoid chemical sprays near mushroom grow areas
  • Mushrooms: Harvest when caps open but before gills darken heavily; twist gently
  • Garlic: Harvest when outer leaves browned; cure before storing
  • Parsley & Thyme: Harvest regularly to encourage fresh growth

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