Once you cook them this way.. you can take a meal so many places. You can create a Grilled Veggie & Portobella Napoleons which is my favorite way and is so impressive, even to those nervous about the mushroom. Slice them and layer on a good crusty bread that has been toasted and some shredded fontina and that is an appetizer that is beyond. Or even more simply.. sliced on top a salad or in place of a burger. Delicious.
Herb & Garlic Portobellas
4 large portabella mushroom caps, wiped clean with a dry cloth (or 10-12 small)
bunch of fresh basil and parsley, chopped fine (1/2-1 c. chopped)
4 cloves of garlic, minced
1/2 t. sea salt
Using your hands, rub portabellas smooth side with olive oil. Place smooth-side down in a baking dish, so each mushroom lays flat.
Prepare Herb Paste.. In a small bowl mix herbs, garlic, S+P with olive oil into a thick, loose paste.
Divide the herb paste evenly between the portabellas and spread thickly over entire surface. drizzle with additional olive oil, if they look dry anywhere. (they will absorb this as they sit) Set aside for at least 5 minutes.
Heat grill or grill pan to high.. or oven to 400º
Place on grill smooth side down and cook for 4 minutes, with a spatula, turn over and continue to grill for 3-4 more minutes or until tender.
If cooking in oven, Bake for 10 minutes and then turn using a spatula. Continue to cook for 5-6 more minutes or until tender.
Note you can also broil them, but the oil tends to sputter a bit & is kinda messy.
Making the garlic herb paste
Filled caps, ready to go in the oven. Along with some brussel sprouts that have some olive oil and salt.
Flipped and getting juicy. Ignore the foil, this was it's second bake of the day.
And don't those brussel sprouts look good?
I wish they looked as good as they taste. I should have taken a picture of them sliced. Next time.