Grilled Portabella Mushroom Caps |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Want an impressive side for a summer BBQ? This is the way to go. Very little prep time and really no fuss. You can even serive it as an appetizer. I deliberatly use dried spices so I know I've got what I need on hand. My husband doesn't eat dairy, but I imagine topping with a gorgonzola or even a hard cheese like parmesan or romano would be a great addition. Ingredients:
1/2 cup olive oil (or vegetable oil) |
1 1/2 tablespoons lemon juice |
1 teaspoon dried rosemary |
1 1/2 teaspoons dried parsley |
1 teaspoon onion powder |
3 crushed garlic cloves |
salt and pepper |
4 portabella mushroom caps |
Directions:
1. Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors.
2. Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
3. Grill on high. I have a searing panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time.
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