Grilled Portabella Mushroom Caps

Shandobando's Note:

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.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• ½ cup olive oil (or vegetable oil)
• 1 ½ tablespoons lemon juice
• 1 teaspoon dried rosemary
• 1 ½ 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.

Reviews

[acerast]

These are great! It is a nice combination of seasonings. I used less oil and also used smaller portobello mushrooms and put them on skewers. They cooked up wonderfully alongside steaks. Thanks Shandobando for a recipe that we'll use again.

[CandyTX]

These had a fantastic flavor to them and they cooked up beautifully. The only change I will make next time (and rest assured there WILL be a next time) is that I'll cut back on the oil.