Grilled Mushrooms
By
Judith Sheppard
@IveyTwine
1
I love stuffed mushrooms made with savory breadcrumbs, parsley, garlic and olive oil. BUT, watching carbs means fewer mushrooms. This recipe is so very satisfying I may never stuff a mushroom again. (My kids will insist I do though.)
Ingredients
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1 lblarge cap white mushrooms
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1/4 cfinely minced parsley (put parsley in 1 cup measuring cup and use scissors to finely cut parsley)
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1/4 colive oil, extra virgin (may need a bit more)
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1/2 tspsalt
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1/4 tspbalsamic vinegar
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dash(es)red pepper flakes
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1 largegarlic clove crushed or mashed finely
How to Make Grilled Mushrooms
- Stem mushrooms and brush any soil off. Do not wash mushrooms. Combine all marinade ingredients in measuring cup blending with fork.
- In a large plastic ziplock bag, combine mushrooms and marinade, zip closed and "massage" the marinade throughout. Let marinate for at least 15 minutes or up to one hour at room temperature.
- Put mushrooms in grill basket (or gill side down) over high flame for 4 minutes. Turn grill basket over (or turn each mushroom over to top side) and over medium high flame, grill an additional 4 minutes. Mushrooms will be golden, tender and moist. (You know your grill--adjust your flame as necessary)
