Meaty portobello mushroom caps are grilled,
brushed with a green onion and olive oil mixture.
Grilled Portobello
Mushrooms
- 1/4 cup extra virgin olive oil
1 tablespoon green onion, finely minced
Salt to taste
Black pepper, freshly ground to taste
4 portobello mushroom caps, trimmed and cut in half
- Mix the oil, onion, salt and pepper together
in a small bowl.
- Brush the mushrooms all over with half
of the oil mixture.
- Grill with the caps away from the heat
for 5 minutes, until they begin to brown. Brush with remaining
oil and turn. Grill 5 minutes more.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
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