GRILLED MUSHROOMS

Grilled Mushrooms image

I love stuffed mushrooms made with savory breadcrumbs, parsley, garlic and olive oil. BUT, watching carbs means fewer mushrooms. This recipe is so very satisfying I may never stuff a mushroom again. (My kids will insist I do though.)

Provided by Judith Sheppard

Time 50m

Number Of Ingredients 7

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Ingredients

1 lb large cap white mushrooms
1/4 c finely minced parsley (put parsley in 1 cup measuring cup and use scissors to finely cut parsley)
1/4 c olive oil, extra virgin (may need a bit more)
1/2 tsp salt
1/4 tsp balsamic vinegar
dash(es) red pepper flakes
1 large garlic clove crushed or mashed finely

Steps:

1. Stem mushrooms and brush any soil off. Do not wash mushrooms. Combine all marinade ingredients in measuring cup blending with fork.
2. In a large plastic ziplock bag, combine mushrooms and marinade, zip closed and "massage" the marinade throughout. Let marinate for at least 15 minutes or up to one hour at room temperature.
3. Put mushrooms in grill basket (or gill side down) over high flame for 4 minutes. Turn grill basket over (or turn each mushroom over to top side) and over medium high flame, grill an additional 4 minutes. Mushrooms will be golden, tender and moist. (You know your grill--adjust your flame as necessary)

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