Grilled Portobello Mushrooms
By Chef Nathalie Dupree

Grilled Portobello Mushrooms


4 medium Portobello Mushrooms - (about 4 inches across)
6 cloves Organic Garlic
4 tablespoons Olive Oil
Herbs (optional) your choice

Preheat the broiler or grill.

Clean the mushrooms with a damp paper towel that has been dipped in salt. Remove the steams and reserve for another use.

Put the garlic, olive oil, salt and pepper to taste in a plastic bag. Add the mushrooms, seal, and turn to distribute the seasonings, and allow to marinate for 1 hour.

Place the mushrooms top side up on a broiler pan and grill for 4 minutes. Turn the mushrooms and cook 4 minutes more. The mushrooms should be well cooked on the outside, but tender on the inside. Sprinkle with fresh herbs if desired.

Used 1 pound Portabella for analysis.
Used 3/4 teaspoon salt and 1/2 teaspoon ground pepper for analysis.
Assume that all oil in marinade is absorbed by mushrooms.

Makes 4 servings.