Simple, basic grilled portobella mushroom
caps...all they need is salt and freshly ground black pepper
and a drizzle of melted butter.
Grilled Portobella
Mushrooms
4 large Portobella mushrooms, stems removed
and reserved for other uses as desired
1 1/2 tablespoons virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup butter, melted
- Rub the top surface of the mushroom caps
with the oil, which will be absorbed quickly, and sprinkle them
with salt and pepper.
- Place the caps on a very hot grill and
cook them, top side down, for 3 minutes. Turn them over and cook
for 3 minutes on the other side. Remove from grill to warm serving
platter, slice and drizzle with melted butter. Serve immediately.
Makes 4 servings.
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