When selecting portobello mushrooms, make sure they are plump, firm and solid. A nice earthy smell is a good indication of a fresh portobello mushroom. Remember, a slippery mushroom is a sign of decomposition. If you place the portobellos on a plate and cover them with a paper towel, they can keep in the refrigerator for up to six days. Once the portobellos are cooked, they can be stored in the freezer for up to three months.
Things You'll Need
- 4 portobellos
- Olive oil
- Kosher salt
- Black pepper
- 2 tablespoons garlic powder
- Paper towel
Start the grill. Don't wait for the flames to diminish before cooking the portobellos.
De-stem the portobellos.
Wipe the mushrooms clean with a paper towel.
Cover the portobellos with a light layer of olive oil. Sprinkle desired amount of salt and pepper on the mushrooms.
Grill the portobellos, gill side up, about 4 inches from the flame for about two minutes. Turn the mushrooms over, add another thin layer of olive oil and sprinkle the tops with garlic powder.
Cook for one to two minutes longer.
Remove from grill and serve.
- Photo Credit www.gourmetsleuth.com
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