Grilled Portobella Mushrooms
Simple, basic grilled portobella mushroom caps—the only seasoning they need is sea salt, freshly ground black pepper and a drizzle of melted butter.
4 large Portobella mushrooms, stems removed and reserved for other uses as desired
1 1/2 tablespoons virgin olive oil
Sea 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.