GRILLED PORTABELLA MUSHROOM CAPS

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Grilled Portabella Mushroom Caps image

Want an impressive side for a summer BBQ? This is the way to go. Very little prep time and really no fuss. You can even serive it as an appetizer. I deliberatly use dried spices so I know I've got what I need on hand. My husband doesn't eat dairy, but I imagine topping with a gorgonzola or even a hard cheese like parmesan or romano would be a great addition.

Provided by Shandobando

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil (or vegetable oil)
1 1/2 tablespoons lemon juice
1 teaspoon dried rosemary
1 1/2 teaspoons dried parsley
1 teaspoon onion powder
3 crushed garlic cloves
salt and pepper
4 portabella mushroom caps

Steps:

  • Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors.
  • Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
  • Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time.

Nutrition Facts : Calories 268.6, Fat 27.2, SaturatedFat 3.8, Sodium 7, Carbohydrate 6.2, Fiber 1.5, Sugar 1.9, Protein 2.4

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