It’s the perfect way to start grilling season – butter-glazed and grilled Wine Cap Mushrooms served over a yummy cheesy rice. It’s guaranteed to be your new favorite recipe.
To prepare the mushrooms
4 tablespoons butter, melted
½ teaspoon garlic powder
1 pound large fresh mushrooms, (we like Wine Cap)
Prepare a grill to high heat. Whisk together the butter and the garlic powder. If the mushrooms are large, gently cut them in half. Brush the mushrooms with the butter mixture. Grill mushrooms, over medium-high heat, turning and brushing them until tender. Depending on their size, this could be about 4-7 minutes per side. Remove, cover and keep warm.
To prepare the rice
4 tbsp of butter
3 medium cloves of minced garlic
1 cup uncooked jasmine rice
1 cup water
½ cup whole milk
½ cup cream
½ tsp salt
½ cup shredded Parmesan cheese
¼ cup chopped parsley
In a medium size saucepan over medium heat, sautè the garlic in the butter for about 3 to 4 minutes. Add the rice and sautè coating the rice with butter for about 2 minutes. Combine the water, cream and milk; stir together. Add to the rice with the salt and bring the mixture to a boil.
Reduce heat to low, cover and simmer for 15-20 minutes, stirring occasionally until the rice is tender. Add the parmesan and half the parsley, stir until the parsley is combined and the cheese Is melted. Remove from heat, and keep warm.
Add the rice to a bowl and top with the mushrooms. Sprinkle the remaining parsley over and serve. Make 4 servings.