Bbq Mushrooms With Brazilian Spices Recipes

GRILLED SPICED WHITE MUSHROOMS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
• Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
• Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.

BBQ MUSHROOMS WITH BRAZILIAN SPICES

Steps:

• Combine the mushrooms, garlic, lime juice and olive oil in a bowl.
• Season the mushroom mixture with salt and pepper and set aside to marinate for 20 minutes.
• To make the spice mix, combine all the spices together.
• Toss the spices through the mushroom mixture and allow to stand for 10 minutes.
• Place the mushrooms on a preheated BBQ plate (medium heat) & BBQ and grill, carefully turning mushroom's frequently, until the mushroom are a golden brown colour.
• Remove and serve.

QUICK BBQ GARLIC MUSHROOMS

Steps:

• For the mushrooms field mushrooms are best but make sure they are nice and round in shape rather than flat. Remove the stems.
• 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!
• Drizzle some olive oil over each mushroom.
• 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.
• Flip the mushroom over and cook a further two minutes on the other side.
• After two minutes flip again, scooping any lost garlic back into the cup of the mushroom (very important!).
• 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.
• 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.