[nutmeg]

.

[carlo3b]

Hot Off The Grilled Portobellos

• 1/2 cup olive oil
• 3 tablespoons juice from 1 lemon
• 6 medium garlic cloves, minced fine (about 2 tablespoons)
• 1/4 teaspoon salt
• 4 5- to 6-inch Portobello mushrooms (about 6 ounces each), stems removed and discarded, wipe caps.


1) Combine oil, lemon juice, garlic, salt in lg bowl.. Add mushrooms, gently stir to coat mushrooms with marinade. seal with plastic wrap. Let stand at room temperature until seasoned, about 1 hour.
2) Meanwhile, cut four 12- by 12-inch foil squares (or six 9- by 9-inch foil squares, if using smaller mushrooms); begin building medium-hot fire.
3) Remove mushrooms from marinade. Lay a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges.
4) Spread coals evenly over grill bottom. Grill mushrooms, sealed-side of foil packet facing up, until juicy and tender, 10 to 12 minutes.
5) With tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms gill-side up directly on grill rack and grill until grill-marked, 30 to 60 seconds. Remove from grill.
 




 Bruschetta Tomatoes and Basil Grilled Portobello

Note that this recipe uses only a half-recipe of grilled marinated portobellos. If you have extra marinade after the mushrooms have been removed, use it instead of olive oil for brushing on the bread before toasting. Toast the bread over the dwindling fire once the mushrooms have been removed.




• 1/2 recipe Charcoal Grilled Portobellos, chopped fine
• 1 medium tomato, seeded and chopped medium
• 1 tablespoon chopped fresh basil leaves
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons for brushing bread (see note above)
• 1/4 teaspoon salt
• Ground black pepper
• 1 baguette, cut on the bias into 3/4-inch thick slices (you should have 20 to 24 slices)


1) Combine mushrooms, tomatoes, and basil in medium bowl.
2) Add 2 teaspoons olive oil, salt, and pepper to taste; toss well to combine.
3) Brush one side of bread slices with remaining 2 tablespoons olive oil.
4) Grill bread slices over medium hot fire, unoiled-side down, until lightly toasted, about 30 seconds.
5) Transfer bread slices, oiled-side up, in a single layer to cookie sheet or serving platter.
6) Spoon about 2 tablespoons mushroom mixture on top of each bread slice; serve immediately.
Serves 10 to 12 as an appetizer