GRILLED PORTABELLO MUSHROOM
Portabello mushrooms seem to lend an air of elegance to a dinner. So we tip our cap to the suede cap of mushrooms: the portabello.
First some mushroom basics:
Never use mushrooms that show any signs of decay.
Brush or wipe clean with a cloth.
To store raw, keep refrigerated in a well-ventilated container.
And now, onto the recipe: Cut or break off stem from cap. Brush lightly with olive oil before grilling. If too much oil is used, it will drip onto the grill and create an unpleasant flavor and aroma. Baste with Andria’s Brush-On Steak Sauce over medium heat. A portabello of medium thickness will take about 7-10 minutes to grill thoroughly. Turn only once while basting to prevent extra marking or damage of the presentation.
Other great ideas for the portabello:
For a COLD APPETIZER: after grilling place on a bed of greens and top with our house vinaigrette salad dressing. Add feta cheese if you wish.
For LUNCH: while grilling the mushroom, why not grill some onions and peppers and place atop Italian bread for a sandwich?
For a SIDE DISH: serve the grilled mushroom with a pineapple and honey topping.
This idea just spotted from Caliterra’s in Chicago: Breaded and fried portabello “sticks”!
