Prep Time
1h
Cooking Time
25m
Serves
4
Fuel
Gas
Ingredients
Garlic Confit
Method
01.
To make the garlic confit, place the garlic and oil in a saucepan over very low heat (do not allow the oil to boil). Gently poach for 1 hour, or until the garlic is beautifully soft. Transfer the garlic and oil to a sterilised glass jar, seal and store in the fridge for up to 3 months
02.
Remove and finely chop the mushroom stems and reserve them for the sausage stuffing
03.
To make the sausage stuffing, mix all the ingredients with the finely chopped mushroom stems in a bowl until well combined. Set aside
04.
Preheat the barbeque to medium- high
05.
Divide the sausage stuffing between the mushroom caps and drizzle with a good amount of oil or fat. Season with salt and pepper. Cover with foil
06.
Arrange the mushroom caps, gill side up, on the grill and cook for 15 minutes with the hood down. Remove the foil and bake for a further 10 minutes until the mushrooms are deep golden brown
07.
Sprinkle on the extra chopped parsley to serve
