Grilled Portobello Mushrooms
serves 2-4
Grilled portobello mushroom caps can be as meaty as burgers. Top them with vegetables, cheese, condiments, and anything else you like, and serve with or without the bun. Make extra for a nice salad with arugula the next day.
4 large portobello mushrooms, stemmed
1/4 cup olive oil
1 tablespoon chopped fresh basil
2 clove garlic, minced
salt and pepper
prep: 10 minutes
total: 20 minutes
grill (gas or charcoal)
grill brush
tongs
2 small bowls
whisk
basting brush
1. If using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Clean mushrooms gently with a wet paper towel. In a small bowl, whisk together the oil, basil, garlic, salt and pepper. Using a basting brush, brush the mushroom tops lightly with the oil.
3. When the grill is hot, put the mushroom caps, top side down, over the high heat. Brush the bottoms with the oil. Grill until the mushrooms are tender, 6-8 minutes. Turn the mushrooms and cook just 2 minutes on the bottom.
2. Clean mushrooms gently with a wet paper towel. In a small bowl, whisk together the oil, basil, garlic, salt and pepper. Using a basting brush, brush the mushroom tops lightly with the oil.
3. When the grill is hot, put the mushroom caps, top side down, over the high heat. Brush the bottoms with the oil. Grill until the mushrooms are tender, 6-8 minutes. Turn the mushrooms and cook just 2 minutes on the bottom.
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