Grilled Portobellos with Garlic and Parsley

Yield: 10 appetizers, 2 each. For large portobellos, 4 servings, 1 each


20 baby Portobello mushrooms or 4 large portobellos

2 cloves garlic

2/3 cup Flying Olive Extra Virgin Olive Oil of Choice. Suggestions: Garlic, Gremolata, or a Single Varietal of Choice, divided

Juice of 1 large lemon

Sea Salt and freshly ground black pepper

1 Tbsp Flying Olive Aged Dark Traditional Balsamic Vinegar

ΒΌ cup finely minced Italian parsley


Trim the stems off the portobellos and save them for another use. Crush one of the garlic cloves. Whisk together 1/3 cup Flying Olive EVOO of Choice, the garlic, and the lemon juice. Season with a little salt and pepper. Place the mushrooms in a zip lock bag and cover with the marinade. Marinate for about 30 minute, flipping the bag frequently.

Heat the grill to medium-low. Using a paper towel with a little EVOO on it, grasp it with tongs and oil the grill.

When done marinating, remove the portobellos from the marinade. Hold the bag over a small bowl and let the marinade drip off. Save the marinade.

Using tongs, place the mushrooms, cap up, on the grill over the hottest part of the grill. Turn them once and brush them with the marinade as they grill. Remove the caps when the grill marks are visible and the mushrooms are lightly charred.

Meanwhile, place the remaining 1/3 cup of Flying Olive EVOO of Choice, the Flying Olive Aged Dark Traditional Balsamic Vinegar, parsley, and remaining clove of garlic in a food processor. Pulse a few times until the mixture is smooth and emulsified. Season with salt and pepper. When done, place in a small dish.

Remove the mushrooms from the grill. If you have large portobellos, slice them on the diagonal and drizzle with the EVOO/parsley mixture. For the baby bellas, place them on a plate and drizzle on the EVOO/parsley mixture. Serve.

Inspired by a recipe by Diane Kochilas in her amazing book, Mediterranean Grilling. William Morrow, 2007.

Submitted by Barb L.