This is a great recipe to serve, not only for taste, but for presentation. The garlic filling, at least for us, needed perhaps a little low-heat cooking to soften it and then put it into the mushrooms to finish off. I found that when I used the uncooked minced garlic, flipped the mushrooms over and cooked them with the garlic face down in the pan, the outside of the garlic was nice and had a roasted flavor, but the garlic that was not on the surface of the mushroom was a little undercooked and somewhat bitter. I made it again using some roasted garlic I had prepared ahead of time and then I put it into the mushroom caps and followed the rest of the steps in the recipe. For our tastes, the garlic had a sweeter and roasted flavor, and I have this on my list to make again because it will complement so many dishes. Thanks for posting this, Peter.
Perfect in everyway. Loved this immensely! Followed perfectly, great directions, and oh so tasty. Of course when I kissed our chicken, she turned away from the garlic, but I suspect no one else would. This is great and will be made often enough to start growing my own mushrooms. Made for Peter, with many thanks for posting such a lovely recipe!
This was lovely. I love garlic and mushrooms together and although I've made stuffed mushroooms before and made garlicky mushrooms before, I've never stuffed mushrooms with garlic before. I was a little bit worried that there would be too much garlic, even for our tastes, but this was just divine. I did make one change and cooked this on a griddle pan rather than a BBQ - it's just a touch too cold to break out the BBQ here. Will definitely do this over the summer on the BBQ. Made for ZWT5.
An absolutely wonderful recipe for mushroom lovers, and for garlic lovers, and it was such fun to try! Really clear instructions, Peter, and I just loved your passion for this technique: it shone through every step of the recipe and added enormously to the fun of making these mushrooms. I was going to halve the recipe as it was just for two but I'm so glad that I didn't. We are both confirmed mushroom lovers so I simply decided that this - as a stand alone dish - was to be today's lunch. I can see myself making it again and again. We ate the lot without any difficulty! Inspired by Kymmarie's great photograph, I added a drop or two of lemon juice into each mushroom cap in step two, and next time I think I'll add a sprinkling of thyme. I pan-fried mine in a non-stick pan and we just loved how moist and flavoursome they were. I also followed step 8, and we hovered around watching them and waiting to try them for 5 minutes! Thanks so much for sharing your technique!
We loved these. I used large mushrooms & they were wonderful. So easy to make, with great results. Thanks Peter for another keeper.
What's not to like here? 3 ingredients I'm pretty fond of already. This worked fine.
We really liked this although my DSF got a larger piece of garlic and was surprised by its heat. We were thinking that some panko and parsley might tame the garlic a little. That said, it really is a yummy dish!! Thanks Peter!
Yummy Mushrooms. Everyone is fond of BBQ mushrooms in our house. I increased the serving size but followed the instructions exactly. These are simple and delicious. Thank you Peter J
Dh thought these were terrific, Peter. I grilled them under the broiler in my oven.
What a legend Pete. This sounds so delicious I'm going to cook them next time we have a BBQ :)