Barbecued Garlic Mushrooms
flat field mushrooms
garlic, finely chopped
parsley, finely chopped
Blend butter, garlic and parsley together - as much as you need to fill the mushrooms you have. Spoon plenty of the garlic butter into each mushroom, spreading it out to the edges (you can do this in advance if you like - I often do it in the morning if we've planned a barbecue). Cook the mushrooms on the barbecue until the butter has melted and dripped down through the mushrooms, leaving tender flesh and a thick surface covering of garlic and parsley. The fat will cause the flames to flare up a little under the mushrooms, but the slightly charred underside is part of their charm.
Poor James was a bit young to eat much of the 'barbecue' fare (there's always another time), so he had a portion of his Root Vegetable Medley and then chewed on a bit of bread for a while.