Fresh button mushrooms stuffed with garlic butter and quickly grilled , Cham-pignons Grilles (shom-peen-yon gree-yay) may
be served as a vegetable accompaniment or on toast as a hot snack.
1 teaspoon butter
1 lb. large button mushrooms, washed and dried and stems
2 oz. butter, melted
2 teaspoon salt
½ teaspoon black pepper 2 to 4 oz. Beurre d’Ail, depending on size of mushrooms
Preheat the grill to moderate.
Lightly grease a large flameproof baking dish with the 1 teaspoon of butter.
Arrange the mushroom caps, hollow side up, in the buttered baking dish. Using a pastry brush, brush the mush-room caps
with the melted butter. Sprinkle the caps with the salt and pepper.
Place the dish under the grill and cook for 5 minutes. Turn the mushroom caps over, brush again with melted butter and cook for 5 minutes, or until the mushrooms are tender and lightly browned.
Remove the dish from the heat and place about a teaspoon of beurre d’ail in each cap, filling the caps about one-third
Place the dish back under the grill and heat for 1 to 2 minutes, or until the butter is bubbling. Serve the mushrooms at once.