Try out these delicious grilled portobello mushrooms from Jason Parsons this summer!
8 large portobello mushrooms (peeled and gilled)
2 tbsp balsamic vinegar
½ tsp cracked black pepper
6 tbsp olive oil
4 cloves of roasted garlic (crushed)
1 tbsp butter
½ cup finely chopped shallots
2 cups of small diced mushrooms
1 cup small diced green zucchini
½ cup grated Parmesan
2 tbsp roughly chopped parsley
1/4 cup toasted almond slivers
Marinate the peeled and gilled portobello mushrooms in the balsamic vinegar, cracked black pepper and olive oil for approximately 1 hour. Remove and grill for 3 minutes the skin side only.
Melt the butter in a large fry pan and sauté the shallots, mushrooms and zucchini. After 2 minutes add the garlic, parsley and almond slivers. After another minute remove from the heat and fold in the Parmesan cheese. Set a side to cool.
Once cool stuff the grill portobello mushroom and place in a casserole dish. Place in a 350F oven for 25 minutes, remove from the oven and serve.
Courtesy Jason Parsons www.peller.com/niagara/
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