Grilled portabella mushrooms modena
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Portobella mushrooms |
| 2 | tablespoons | Garlic; minced |
| ⅛ | cup | Olive oil |
| ⅛ | cup | Balsamic vinegar |
| 2 | tablespoons | Dried oregano; crushed |
| 1 | tablespoon | Dried basil; crushed |
| Salt and pepper to taste | ||
Directions
Place mushrooms in a small bowl and toss with the garlic, oil, vinegar, oregano and basil. Season with salt and pepper to taste. Toss well and set aside.
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the mushrooms on the grid over a medium-hot fire or for best results use a greased vegetable & fish grill basket. The baskets are available at most department stores outdoor leisure departments. Can also broil in oven!!!!! Cook the vegetables for four to five minutes on each side, or until brown and soft. Remove from grill, serve as a side dish. These gems are packed with flavor and simple to prepare.
Suggested Wine: Pinot Noir Blanc Recipe by: Larry Gerber seen on Culinary Adventures
Posted to MC-Recipe Digest by Barbquman <Barbquman@...> on Apr 3, 1998