Sometimes, the best dishes are the ones that rely on a few simple, fresh ingredients. This grilled mushrooms recipe is one of those gems – turning humble ingredients into something a little bit special. Perfect for a leisurely weekend brunch, it’s hearty, satisfying and quick to prepare.
What I love about this dish is how effortlessly it comes together. Juicy portobello mushrooms are grilled with garlic, a touch of chilli and fresh parsley, then served on toasted crusty bread with a smear of tomato chutney. Add a dollop of crème fraîche and you’ve got the perfect mix of buttery, spicy and creamy flavours.
Here’s how you can whip up this delightful dish in no time!
Ingredients for 2 portions:
- 40g melted butter
- 1 garlic clove, crushed
- 1–2 small red chillies, finely chopped
- 4 TBSP finely chopped parsley
- 4 large Portobello mushrooms
- 4 thick slices crusty sourdough or ciabatta
- Tomato chutney or chilli jam to serve
- Crème fraîche to serve
Grilled Mushrooms – here we go:
Mix the melted butter with the garlic, chilli and parsley and spread some over the inside of each mushroom. Season well with salt and pepper.
Heat the grill to medium and line a tray with baking paper. Grill the mushrooms until cooked through (8-10min).
Toast the bread and assemble the dish. Add some tomato chutney or chilli jam and serve immediately with a dollop of crème fraîche.
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