Scrape the gills off the underside of 4 large portobello mushrooms. Brush each side lightly with olive oil, then grill for about 4-5 minutes each side.
While they grill, crush a clove of garlic, tear up a 1/4 cup basil leaves, and combine in a small bowl with 1-2 Tbsp olive oil, a dash of salt, and some freshly ground pepper.
When the caps come off the grill, place them on a plate (upside down) and spread them with the basil and garlic mixture. Serve immediately (warm).
2 comments:
YUMMY!!!! I always read your post first thing in the morning and it seriously makes me crave things until lunch!!!!! I'm definately going to have to try this recipe!!! It looks so darn good!
Sounds like your boys love your good cooking, too, and aren't afraid to try new things? I was impressed that they devoured the shrimp and mango salad, and wanted it again. Good for them (and really, you)!
I just saw some research the other day which said that from about the 7th month of pregnancy, the baby can actually taste the food the mother is eating . . . so you must have exposed yours to good stuff!
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