Spring and summer weather present the perfect opportunity to grill your favorite foods. Why not enjoy some portobello mushrooms? Once grilled, this large, versatile mushroom can be served whole (burger-style) or in strips to add deliciousness to your plate.
Adapted from southernfood.about.com
- 2 portobello mushrooms, stems removed (gills optional, depending on preference)
- 1 tablespoon olive oil, butter, or combo of both
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Gently wash mushrooms (and gills if keeping; if not, scrape off) and let drain, stem side down.
- Preheat a covered outdoor grill (or stovetop grill pan with cover) to medium high.
- In a saucepan, heat oil and/or butter, and stir to combine with lemon juice and garlic.
- Remove from heat, and brush mushrooms generously with mixture, reserving extra mixture in a dish.
- Grill covered, stem-side down, for about 8 minutes.
- Brush tops with mixture, flip, and grill for 6–8 minutes or until tender and nicely browned.
- Lightly salt and pepper and slice into strips or keep whole for mushroom burgers.
Serves 2. Prep time, 5–7 minutes; cook time, 15–20 minutes.