Trim the stalks of the flat mushrooms. Finely chop the parsley. Crush the peppercorns. Soften the butter. Crush the garlic cloves. Zest the lemons.
- 1 Gently fry the garlic in olive oil until soft but not browned. Leave to cool in a bowl for 10 minutes.
- 2 Mix the garlic with the butter, lemon zest and peppercorns. Scoop the butter onto clingfilm, roll into a log shape, twist the film ends to seal and chill until firm.
- 3 Grill the mushrooms until cooked but still firm.
- 4 Top each mushroom with a slice of garlic butter, sprinkle over the parsley and serve with chips.
- Average per serving
- Calories 230.0kCal