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Garlic & Herb Braai Mushrooms

South African

Garlic & Herb Braai Mushrooms

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

~20 mintotal~475 kcalper serving~2g protein~2g carbs~51g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.

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

Cooking Steps

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

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

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

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

  5. Top with cheese or lemon zest if desired.

Optional Enhancements

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

Plant & Growing Tips

  • 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

Natural Pest Control

  • Use soapy water spray for garlic pests
  • Slugs may target parsley, so use crushed eggshells as barrier
  • Avoid chemical sprays near mushroom grow areas

Harvest

  • 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

Storing & Freezing

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

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