Grilled Mushrooms With Chive Butter
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 8tablespoons unsalted butter, cut into small pieces and softened at room temperature
- 3tablespoons minced fresh chives
- 1small garlic clove, finely grated (using a Microplane)
- 1packed teaspoon fresh lemon zest
- ½teaspoon ground oregano
- ¼teaspoon kosher salt (Diamond Crystal)
- ¼teaspoon black pepper
- 1teaspoon kosher salt (Diamond Crystal)
- ½teaspoon black pepper
- ½teaspoon onion powder
- ¼teaspoon garlic powder
- ¼teaspoon smoked paprika
- 5 to 6fresh, firm, large portobello mushroom caps (about 18 to 20 ounces)
- ¼cup extra-virgin olive oil
For the Herbed Butter
For the Rub
For the Mushrooms
Preparation
- Step 1
Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
- Step 2
Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
- Step 3
Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2½ teaspoons.)
- Step 4
Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into ¾-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
- Step 5
Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
- Step 6
Thread the mushrooms onto skewers: To make 4 planks, you’ll need eight 10-inch skewers, using about ¼ of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don’t be too precious about threading the mushrooms. Some will break, but thread them securely and they’ll still taste delicious after grilling.)
- Step 7
Once you’ve threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don’t undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
- Step 8
Serve hot, topped with slices of compound butter. (You’ll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)
Private Notes
Cooking Notes
This was perfect on a pile of garlicky steamed greens with french bread. Probably even better if french bread toasted but too lazy and still yum.
The mushrooms magically do not burn if not over direct flame. They were perhaps the best mushrooms I’ve tasted and the bitter flavors compliment like few things I’ve tasted. Recipe followed exactly and 11/10 rating.
The rub/butter combo is worth the price of admission - especially for the butter! The first time I made it, the flavors were good but I upped some of the spices/herbs the second time. Almost doubled the lemon zest in the butter and two more tablespoons of chives (the ones we grow are very mild) and in the rub I kept all the spices to 1/2 tsp. Outstanding!
This was cute good. I used whole button mushroom, skewered them to make turning easier and grilled and then added the butter. Will absolutely make again.
I didn’t bother with the skewers, and it was just delicious anyway. Don’t skip the herbed butter!
INSANE! LOVED THESE! Made exactly as described, however, ended up ditching the skewers and cooking on the grill on a small tray with holes. Served with sautéed Swiss chard, goat cheese, some fabulous asiago country bread and OH MY YES. A hundred thumbs up for this one. :)
Some of the best mushrooms I have ever eaten, followed the recipe to a T. I was hesitant about the high grill temp but they came out great with careful watching.
I put it them on the hot grill for six minutes as directed…and when I went to flip them, they were completely burned through, inedible. A serious flaw in the recipe!!!!
Great recipe! I’ve been enjoying the spices/butter applied to smaller mushrooms cooked in a grill basket. The extra butter is great on any protein that you might be grilling alongside- though the mushrooms can also stand alone- great recipe for a hybrid vegetarian crowd.
Followed the recipe exactly and it turned out perfect. Great side dish and great leftovers….if there are any!
Don't bother with the skewers, especially if you have a tightly spaced grill grate. It's easier just to cook them as individual pieces.
I'm going to try these instead of my usual marinade. I don't understand the whole skewer thing though. Leave the mushrooms whole. It saves time and you can put the butter on the gill side when you serve them. Grilled portabellos make wonderful 'burgers,' I think.
This was perfect on a pile of garlicky steamed greens with french bread. Probably even better if french bread toasted but too lazy and still yum.
Doesn’t the paprika burn on very hot grill?
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