Instructions:
- 12 large portobello mushrooms;
- 3 tbsp (43 g) butter;
- 3 tbsp (45 ml) olive oil;
- 1 tbsp (15 ml) lemon juice or balsamic vinegar;
- 3 cloves garlic, minced;
- 1 tbsp (14 g) chopped herbs such as basil, thyme, oregano, tarragon, or chives (optional);
- Salt;
- Black pepper.
- Brush or wash the mushrooms, remove and discard stems, scrape out the dark gills if desired, slice the caps into 3⁄4-inch strips, and set the mushrooms aside. Melt the butter and combine it with the olive oil, lemon juice, garlic, and herbs. Brush the mushrooms with the butter mixture. Grill or broil the mushrooms for approximately 4–5 minutes on each side. Brush the grilled mushrooms with additional butter mixture if desired and season with salt and black pepper.
- The grilled mushrooms are tasty on their own, as a sandwich (try them with sliced tomato and goat cheese on a baguette), or atop steak, chicken, or pork.
6–8 servings (enough for 20–25 tastings)
