Grilled Mushrooms Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Main Dishes · Mushrooms · Side Dishes · Vegetable Dishes

Grilled Mushrooms

From Dorothy McNett's recipes at Use any firm big mushroom such as portobella or any large ones that have a cavity for stuffing. If you do not wish to stuff them, just grill as directed, sprinkle with a bit of salt and pepper and serve!

whole fresh mushrooms
extra virgin olive oil
coarse sea salt
cheddar or blue cheese, or other cheese of choice
salsa, or other tasty sauce as desired

Heat stove top grill pan. Brush olive oil over both sides of mushrooms. Grill mushrooms with the rib side down for several minutes or less, and then turn over and continue to grill 1-2 minutes more. The timing depends on the mushroom. Do not overcook or it will become mushy. Sprinkle with a bit of salt, and spread with the sauce and crumble a small amount of cheese over the sauce. When cheese starts to melt, remove to plate and serve as a main dish or cut into pieces to serve as an appetizer.

Recipe created 2003-07-07.

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