• Rosemary, garlic and lime butter mushrooms are deliciously zesty appetisers. The citrus flavours work so well with the earthiness of the mushrooms, making this a wonderful flavour experience. An ideal dish for entertaining. 

    Rosemary, garlic and lime butter mushrooms

    Serves: 4
    Cooking Time: 30 mins


    • 8 large brown mushrooms
    • 8 portabellini mushrooms
    • 2 large garlic cloves, finely chopped
    • 4 whole garlic cloves, skins on
    • 2,5ml (½ tsp) dried red chilli flakes
    • 15ml (1 tbsp) fresh rosemary, chopped
    • salt and freshly ground black pepper, to taste
    • 15ml (1 tbsp) olive oil
    • 100g unsalted butter
    • juice of 2 limes (reserve the squeezed limes)
    • freshly grated Parmesan, to serve



    Preheat the oven to 220°C.


    Place the mushrooms, chopped and whole garlic, chilli, rosemary, seasoning, olive oil, butter, lime juice and squeezed lime halves on a large baking tray.


    Roast on high heat until the mushrooms have cooked, the butter is foaming and the garlic cloves are soft, about 15 – 20 minutes.


    Serve warm with plenty of grated Parmesan.