Quick BBQ Garlic Mushrooms

Total Time
Prep 5 mins
Cook 10 mins

This is a technique I came up with quite accidentally and it's not so much the ingredients listed below that matter but the technique that gives a quick way to cook mushrooms on a barbecue or in a pan that have that nice moist texture throughout just like they were slowly cooked in an oven. I'm sure all the lovely stuffed garlic mushroom recipes on 'zaar will work well this way!


  1. For the mushrooms field mushrooms are best but make sure they are nice and round in shape rather than flat. Remove the stems.
  2. Stuff the mushrooms full of garlic, don't be scared because anyone that doesn't like you with garlic breath probably didn't like you to begin with!
  3. Drizzle some olive oil over each mushroom.
  4. Place on a lightly oiled barbecue plate at medium temperature for a minute or two with the cup of the mushroom facing up. Check occasionally and cook until it is lightly browned on the bottom.
  5. Flip the mushroom over and cook a further two minutes on the other side.
  6. After two minutes flip again, scooping any lost garlic back into the cup of the mushroom (very important!).
  7. Now use a pair of tongs and tap each mushroom lightly in around ten places around the outside area. This is the trick and you should see the juices rising to the top and is what gives a juicy rather than dry flavor.
  8. Cook around another five minutes depending on barbecue temperature. Sometimes I like to turn the plate off at this point and leave for slowly cook for around ten minutes instead.


Most Helpful

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.

TasteTester March 14, 2009

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!

Andi of Longmeadow Farm August 04, 2011

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.

Helen Hes May 16, 2009

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