This is simple and fast!
Although, if time permits, a baked Russet or sweet potato goes well with this dish.
2. Lightly brush Extra Virgin Olive Oil over a square of foil. Fold in sides of foil to create an edge.
3. Rinse and pat dry Portabella mushrooms. (Approximately 1 large or 2 medium sized per serving.)
4. Place mushrooms on foil, stem down, and brush tops of mushrooms lightly with olive oil.
5. Place foil on grill rack. (Low to medium setting on grill.)
6. Turn mushrooms over once to heat through, with total cooking time approximately 5 -10 minutes depending on size and quantity of mushrooms.
Place mushrooms on bed of salad greens, if desired, and drizzle with your favorite dressing (raspberry or balsamic vinaigrette tastes great with this), create a sandwich, or just sprinkle with a dash of sea salt.
Enjoy!
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