Portobello Mushrooms With Belgian Endive Recipe - Cooking Index
Portobello Mushrooms With Belgian Endive Recipe - Cooking Index
Portobello mushrooms are the largest of all the cultivated mushrooms, with caps often reaching 6 to 7 inches across. They're so meaty, eating one is almost like cutting into a piece of steak. Other bitter greens, such as escarole or chicory, can be used instead of endive.
Type: Vegetables| 4 | Portobello mushrooms | |
| 1/4 cup | 59ml | Olive oil |
| 2 | Lemons - sliced thin | |
| 4 | Belgian endive | |
| Freshly-ground black pepper - to taste |
Cut the stems from the mushrooms. Wipe the caps with a dampened paper towel. (Or rinse them quickly under water and pat dry if they're very dirty.)
Brush both sides of the mushrooms with some of the olive oil. Place the mushrooms on the grill, gill-sides up, and cook at a medium-high heat for 4 to 5 minutes.
Turn the mushrooms over, placing them on the cooler edges of the grill, and cook for 6 to 8 minutes, or until tender. At the same time, grill the lemon slices.
Separate the leaves of the endive and arrange them on four serving dishes. Place a mushroom, gill-side down, in the center of each dish, and top with grilled lemon slices. Drizzle with the remaining olive oil and sprinkle with pepper.
This recipe yields 4 appetizer servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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