The best garlic mushrooms

Ah, the garlic mushroom... is there anything nicer? These ones here are incredibly moreish and because they are so large, they also make the perfect focus of a meal or barbecue, in the place of meat. You can cook them either on the barbecue or on a grill – just remember to make enough (two should be enough, but my friends gobbled three each, no probs).

Serves 4

8 large flat mushrooms
8 cloves of garlic
8 tbsp olive oil
Large handful of parsley
Sea salt

Finely chop the garlic and parsley and mix with the oil in a small bowl. Peel the mushrooms and trim the stalks. Grill or barbecue under cooked through and oozing juice. Add a good spoonful of the garlic/parsley mix and a liberal sprinkling of salt – the parsley counteracts much of the strength of the garlic (so your breath will stay relatively sweet!) and makes them look lovely, too.



Recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking.

By the way - don't forget to ask all your guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in a chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy post first.