Grilled Portobellos With Hazelnut Gremolata

Recipe Ingredients

4 cups	948ml	Portobello mushrooms - stems removed (medium)
		Olive oil - as nedded
		Salt - to taste
		Freshly-ground black pepper - to taste
		Gremolata
2 cups	292g / 10oz	Hazelnuts - coarsely chopped
2		Garlic cloves - finely chopped
1/4 cup	36g / 1.3oz	Finely-chopped parsley
2 tablespoons	30ml	Finely-chopped lemon zest
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.

For the gremolata, combine all ingredients in a medium bowl and season with salt and pepper to taste.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A33) - from the TV - FOOD NETWORK

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