Grilled Lemon Garlic Portobellos
You will need:
6 Large Portobello Mushrooms
½ t See Salt
1 Medium Vidalia Cut into 6 nice slices
6 Small Ripe Tomatoes
6 oz. of Burrata Cheese
¼ Cup Old World Garlic EVO
4 T Fresh Chopped Basil
4T Fresh Chives
Zest and Juice from One Large Onion
Light your charcoal grill. That’s right, I said it. Charcoal and no cheesy briquettes, real good lump charcoal.
Mix together the oil, lemon zest and juice, mustard, and salt in a small bowl.
Gently twist the shafts off the mushroom caps. Brush caps and stems with oil mix and also coat the onions. Grill these both separately over the coals turning once about 10 minutes. Transfer to a cutting board.
Add caps to cooler side of grill with the fin side down. Cook for two minutes. Flip and brush with oil mix and add tomatoes to grill. Grill until until golden and tomatoes are warm.
Place mushroom caps on serving platter. Chop the stems and onions and mix with 2 T of oil mix. Divide among caps and place on fin side of mushrooms.
Divide Cheese on caps and sprinkle level. Place tomatoes on cheese and sprinkle basil chive mix to decorate.
Now you can rock your party like no other.
This photo shows a variation.