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Portobello Mushrooms
Nb persons: 4
Yield: 1
Preparation time:
Total time:
Source:
| 4 medium | portobello mushroom, each 5-6 inches, stems removed & discarded, caps wiped clean |
| 1/2 c | olive oil |
| 6 cloves | gralic, minced fine |
| 1/4 tsp | salt |
| 3 tbsp | lemon juice |
Combine oil, lemon juice, garlic and salt in a large ziplock bag. Add mushrooms; seal bag and shak gently to coat mushrooms with maranade. Refrigerate until seasoned, about one hour
Cut 4, 12 in square pieces of foil. Remove mushrooms from marinade and place foil squares on work surface. Set one mushroom on top of each square, gill side up and fold foil edges over to enclose mushroom. Seal edges.
Grill mushrooms, with sealed sides of foil facing up, over medium- hot fire 10-12 minutes. Using tongs, unwrap and discard foil. Set mushrooms on rack gill side up for 30-60 seconds. Serve
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