Grilled Portobello Mushrooms
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.
4 portobello mushrooms
1 head roasted garlic, puréed
1/2 tsp dried thyme
1/2 tsp dried rosemary, crumbled
1/4 cup Vera Jane's Extra-Virgin Olive Oil
Clean mushrooms, cut off the stems, remove the gills, and set aside. Rub the caps with garlic, sprinkle with thyme and rosemary, and drizzle with olive oil. Grill the mushrooms (caps down) for 2 to 3 minutes on a hot grill. Turn and cook over medium heat, basting with the juices from the sauce for 2 minutes longer.