Grilled Portobello Mushrooms
Yield
5 servingsPrep
15 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
mushrooms, portabello
fresh, cleaned, stems removed |
*
|
| 2 | tablespoons |
olive oil
|
|
| 5 | each |
garlic cloves
finely chopped |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
| 1 | pinch |
oregano
|
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
mushrooms, portabello
fresh, cleaned, stems removed |
*
|
| 3E+1 | ml |
olive oil
|
|
| 5 | each |
garlic cloves
finely chopped |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
| 1 | pinch |
oregano
|
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Directions
Quarter the caps.
Place them on a broiler pan pre-coated with a little olive oil, bottoms up.
Cover the mushrooms with chopped garlic, salt and pepper.
Drizzle half the olive oil over the mushrooms.
Put under the broiler for about five minutes.
Remove the mushrooms and probe with the fork for softness.
Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness.
They should be soft on both tops and bottoms.
