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Grilled
Portabella Mushrooms
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2
large portabella mushrooms, stemmed
and cleaned, discard stem
2 T fresh chopped herbs
(combination of any of the following: thyme,
rosemary, basil, oregano, chive, dill)
1 T minced fresh garlic
2 thick slices French bread, sliced in half diagonally
4 T Dulcet Balsamic Dressing & Dipping Sauce
1 t coarse sea salt or kosher salt
½ t freshly ground black pepper
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1.
Prepare the grill.
2. Lightly score the mushrooms diagonally, to create large checker
board.
3. Combine 2 T of the Balsamic Dressing with the minced garlic and
1 T herbs.
4. Use a pastry brush to brush mixture onto each mushroom, work into
scored area and underside of mushroom.
5. Season with salt and pepper.
6. Grill mushrooms for approx. 3 minutes on each side on a hot grill,
don't overcook.
7. Place the bread on grill, toast until grill marks appear.
8. Arrange the toast, one slightly on the other and top with the grilled
mushroom.
9. Drizzle remaining dressing, sprinkle remaining herbs.
Serve with a simple green salad.
Serves 2
To
contact us, please email GreatFood@DulcetCuisine.com
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