Barbecued Portobello Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
I did not give a serving amount... I would eat the whole thing but if the mushroom is huge and you are serving them a appetizers you may want to cut them into half or quarters... you can also serve them as a lunch or a side dish. Read more ... this is from New England Recipes Ingredients:
• 1 large portobello mushroom |
• 2 tbsp olive oil |
• 1 cup sliced mixed peppers -green, yellow, orange |
• several onion rings |
• italian seasoning |
• 2 slices provolone or mozzarella cheese |
• grated parmesan cheese |
Directions:
1. Clean off the portobello cap and cut stem close to cap, chop stem.
2. Gently heat the olive oil in a sauté pan, then add the peppers, onion, and stem. Sauté all together until just tender, set aside.
3. Using a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portobello cap on both sides.
4. Then, with the top side of the cap down, put all the peppers mixture underside, transfer to the grill and cook for about 3-4 minutes.
5. Put the sliced cheese on top of the peppers, and then sprinkle with the grated Parmesan cheese.
6. Grill until melted.
|
|