Easy Grilled Portobello Mushrooms
- By The FruitGuys
- Reading Time: 1 min.
Adapted from southernfood.about.com
INGREDIENTS
- Two portobello mushroom stems removed (gills optional, depending on preference)
- One tablespoon olive oil, butter, or a combo of both
- One garlic clove, minced
- One teaspoon lemon juice
- Salt and pepper to taste
PREPARATION
- 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 the mixture, reserving extra mixture in a dish.
- Grill covered, stem-side down, for about 8 minutes.
- Brush tops with the 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.
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