Ingredients
The following ingredients have 2 Servings
- 1 pound mushrooms
- 3 tablespoons extra virgin olive oil
- Salt, (finely ground)
- Juice and zest of a lemon
- 1 teaspoon dried oregano
- Black pepper to taste
Instruction
- Get your grill hot, and make sure the grill grates are clean.
- Make sure the mushrooms are clean by wiping them with a damp paper towel and/or trimming dirty parts with a knife. You are looking for largish pieces that can stand up to the grill, so anything about 1/4 inch to 1/2 inch is good. I mostly prefer thick slices of porcini, or portobello caps.
- Toss the mushrooms in oil and salt them well. Lay them cut side down on the grill and let them sear until you get good grill marks, typically about 3 to 5 minutes. Turn them over and give the mushrooms another 2 to 3 minutes. You want browning, but not dried out mushrooms.
- Move the mushrooms to a bowl and toss with a bit more olive oil, crumbled oregano leaves, lemon zest and juice, and some black pepper.
