Grilled Portobello Mushrooms
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Portobello mushrooms are often used as a meat substitute
because of their texture and meatiness. This recipe is adapted from Gather
'Round the Grill by George Hirsch.
Ingredients:
- 4 portobello mushrooms
- Purée from 1 head roasted garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crumbled
- 1/4 cup extra-virgin olive oil
Directions:
Clean mushrooms, cut off the stems, and set aside. Rub the caps with garlic,
sprinkle with thyme and rosemary, and drizzle with olive oil. Prepare
sauce (follow link for recipe). Grill the mushrooms (caps down) for 2-3
minutes on a hot grill. Turn and cook over medium heat, basting with the juices
from the sauce for 2 minutes longer.
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