Grilled portabellas appear as the vegetarian option on practically every restaurant menu in the country these days. If they’re a little bit of a cliché, they are also too delicious and versatile to ignore. I’ve suggested two of my favorite uses, but you’ll think of more. The quantities, obviously, are infinitely flexible.
Prepare a Charcoal fire or preheat a gas or stovetop grill. Wipe the tops of the mushrooms with a damp cloth and scrape out and discard the black gills with a teaspoon. Brush the mushrooms with olive oil and season lightly with salt and pepper. Grill the mushrooms over medium-high heat, turning once, until just cooked through but still firm, about 5 minutes total.
© 2004 John Ash. All rights reserved.