Garlic butter button mushroom armadillos
A delicious side dish to go with the mexican fiesta.
Ingredients
Mains
- 50 g best-quality butter at room temperature
- 3 cloves garlic crushed
- 1 handful soft herbs (parsley, coriander, chervil, chives etc) finely chopped
- ¼ tsp chilli flakes or finely chopped fresh chilli to taste optional
- 500 g large whole Button mushrooms, stalks removed
- 4 tsp long wooden skewers soaked in water for 30 minutes
Instructions
Sauce
- Mix together the butter, garlic, herbs and chilli, if using.
- Fill the mushrooms with the butter and thread them onto the skewers, packing them tightly together so the filling isn’t lost during cooking.
Braai mushrooms
- Place over a hot braai, turning often, to allow the mushrooms to get grill marks, about 10 minutes.
- Transfer to a double foil “boat” if you’d like to cook further and are losing butter to the flames.
- Serve in place of garlic bread.