Preheat a grill or BBQ to medium heat and line a baking tray with baking paper.
Remove the stems from the mushrooms and gently wipe the caps clean with a sheet of paper towel.
Combine the butter, olive oil, lemon juice, garlic, and a few grinds of freshly ground black pepper in a small saucepan. Place the saucepan over low heat and cook, stirring occasionally, until the butter melts, the mixture is simmering, and the garlic is aromatic. Remove from the heat and set aside.
Place the mushrooms on the prepared tray, stem-side down and brush the tops generously with half of the butter-garlic mixture.
Transfer the mushrooms to the grill, stem-side down. Grill, covered, 5 to 7 minutes, or until they begin to char. Turn the mushrooms, baste with the remaining butter-garlic mixture, and continue to grill until tender and nicely browned, about 5 to 7 minutes longer. Serve sprinkled with flaky sea salt.
Ingredients
Directions
Preheat a grill or BBQ to medium heat and line a baking tray with baking paper.
Remove the stems from the mushrooms and gently wipe the caps clean with a sheet of paper towel.
Combine the butter, olive oil, lemon juice, garlic, and a few grinds of freshly ground black pepper in a small saucepan. Place the saucepan over low heat and cook, stirring occasionally, until the butter melts, the mixture is simmering, and the garlic is aromatic. Remove from the heat and set aside.
Place the mushrooms on the prepared tray, stem-side down and brush the tops generously with half of the butter-garlic mixture.
Transfer the mushrooms to the grill, stem-side down. Grill, covered, 5 to 7 minutes, or until they begin to char. Turn the mushrooms, baste with the remaining butter-garlic mixture, and continue to grill until tender and nicely browned, about 5 to 7 minutes longer. Serve sprinkled with flaky sea salt.