Funghi alla Griglia
Difficulty: Easy but special equipment needed
I find two things amazing about grilled portobello mushrooms: how much their taste and texture resembles that of meat and how perfectly they compliment lamb. Try this recipe with Grilled Lamb Rib Chops, and you will see what I mean. Any leftover grilled mushroom can be chopped and added to a plate of spaghetti with a drizzle of extra-virgin olive oil.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
6 portobello mushrooms (about 2 pounds total)
3/4 cup finely chopped mixed fresh herbs, such as parsley, oregano, thyme, mint, basil
3 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
1 cup extra-virgin olive oil
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Remove the stem of the mushrooms carefully and save for another use or grill separately. Brush, do not wash, the mushrooms. Mix the herbs, garlic, salt and pepper to taste, and olive oil and drizzle over both sides of the mushroom caps.
3. Place the mushrooms on the grill and cook, turning once or twice, until dark brown and slightly soft to the touch, about 8 minutes on each side. Serve hot.