These mushrooms are delicious hot or cold, so they are equally appropriate for a dinner party, barbecue or picnic. Try them in a sandwich with cream cheese and roasted red pepper.
SERVINGS 4-6
12 large flat mushrooms
2 large cloves garlic, finely chopped
3 tsp fresh thyme or 1 ½ tsp dried
Fresh thyme sprigs, to garnish
Salt and freshly ground black pepper, to taste
RECIPE INSTRUCTIONS
1
Wipe the mushrooms and trim the stalks flush with the caps. Brush each mushroom all over with Lupi Olive Oil and place them rounded side up on a grill tray. Slide under a hot grill for 2 minutes, then turn over and scatter with garlic and thyme. Season generously with salt and freshly ground black pepper, and grill for another 2 minutes.
