Ingredients
-
1/2
-
1 1/2
-
1
-
1 1/2
-
1
-
3
-
-
4
-
-
-
-
-
-
-
Directions
Grilled Portabella Mushroom Caps, 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 , These are great! It is a nice combination of seasonings 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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All Ingredients (except Portabellos). If You Can, Let the Oil Mix Sit to Absorb All the Flavors. |
|
2
Done
|
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
Done
|
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. |
