Grilled portobellos with hazelnut gremolata

Yield: 4 servings

Measure Ingredient
4 mediums Portobello mushrooms, stems
\N \N Removed
\N \N Olive oil
\N \N Salt and freshly ground
\N \N Pepper

Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.

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