Grilled Portabella Mushroom Caps

Submitted by Shandobando

"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."

 

• Ready In: 13mins
• Ingredients: 8
• Serves: 4

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.

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.