RecipesSouth African 
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
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.
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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