I love mushrooms. I read about people enjoying them as a whole meal and it sounds perfect to me. My family completely disagrees. I have this wonderful husband who thinks this is a side dish not the main dish and a couple of the children don’t care for mushrooms cooked at all. I am compassionate since I didn’t like cooked mushrooms as a child either because of the texture. So with our big family and preferences this ends up being a side served with pasta, kabobs, steak or grilled tri tip in the summer. I also end up grilling some summer squash or zucchini and sprinkling the with the parmesan as well to fill out the meal for our big family. If I were preparing for one or two I would keep it simple with the portabello and spinach and call it a meal. I love family, good food and embracing every seasons flavor and changes as they come.
This recipe is simple and fast to prepare. That can be a blessing in any season!
GRILLED PORTABELLO with PARMESAN & SPINACH
- 1/4 cup good-tasting extra-virgin olive oil
- 1large garlic cloves, or more to taste
- 1/4 teaspoon hot red pepper flakes, or more to taste
- 1/2 teaspoon dry oregano
- 4 large Portobello mushroom caps
- Salt and freshly ground black pepper to taste
- 6 oz. fresh baby spinach leaves
- 2 ounces Parmesan – like Organic Valley on our web site
- Juice of 1/2 lemon
1. In a blender, purée together the olive oil, garlic, pepper flakes, and oregano. Brush both sides of the mushrooms with the oil blend. Set the rest of the oil aside to finish the dish.
2. Prepare a charcoal grill for one-zone direct grilling or preheat a gas grill to medium.
3. Allow the charcoal fire to burn down to white ash, moderate heat and cook the mushroom caps on both sides until tender all the way through and slightly crisp, turning often and taking care not to burn them, 5 to 6 minutes per side or until the mushrooms are nicely browned with some crisp edges. Season with salt and pepper to taste.
4. Immediately set the caps on a serving platter. Top with the spinach, then the cheese shavings, sprinkle with the reserved oil and finish with fresh lemon juice. Serve right away to get the impact of hot mushrooms and cool, fresh greens.