GRILLED
PORTOBELLO MUSHROOMS
GREAT VEGETARIAN ENTRÉE OR SIDE
DISH
DAN’S TIPS: Make sure your grilling surface is clean; vegetables
will pick up any off flavors from the grill. Cook vegetables over
a moderate fire to prevent burning.
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Gef’s All-Purpose Seasoning
- 6 medium Portobello mushrooms, each 5-6 inches
(or about 6 ounces each), stems removed and discarded, caps wiped clean
Crumbled feta cheese (optional)
Combine oil, vinegar and Gef’s in a large zipper-lock bag. Add
mushrooms; seal bag and gently shake to coat mushrooms with
marinade. Refrigerate about 30 minutes.
While mushrooms marinade, sauté in butter:
1 each, green and red pepper, thinly sliced
1 medium onion, thinly sliced
Grill mushrooms until soft (about 10 minutes per side)
Remove mushrooms from grill, sprinkle with Gef’s and top with peppers,
onions and feta cheese. Serve hot on bun or with your favorite
steak. ENJOY!
