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
- 1 lb
- large cap white mushrooms
- 1/4 c
- finely minced parsley (put parsley in 1 cup measuring cup and use scissors to finely cut parsley)
- 1/4 c
- olive oil, extra virgin (may need a bit more)
- 1/2 tsp
- salt
- 1/4 tsp
- balsamic vinegar
- dash(es)
- red pepper flakes
- 1 large
- garlic clove crushed or mashed finely
How to Make Grilled Mushrooms
- 1Stem mushrooms and brush any soil off. Do not wash mushrooms. Combine all marinade ingredients in measuring cup blending with fork.
- 2In 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.
- 3Put 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)
