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Grilled Portobello Mushroom with Blue Cheese Crumble
6 Portobello Mushroom Caps
3 tbsp of olive oil
1 tsp each of Rosemary chopped fresh, Parsley chopped fresh, Garlic minced fresh and Kosher salt
½ tsp fresh ground black pepper
½ cup Blue Cheese crumbled
Brush Portobello mushroom caps to remove any dirt and dust. Arrange on a baking tray covered in foil.
In a small bowl mix the olive oil, rosemary, parsley, garlic, salt and pepper together. Brush the mixture onto the mushroom caps and set aside.
Prepare your charcoal grill for direct grilling.
Grill the Portobello’s for 10-15 minutes until tender. Top with crumbles of blue cheese and return to the grill for another 2-3 minutes until the cheese s just starting to melt. Serve warm
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