• 1 lb. of portabella mushrooms and remove the stems (freezing for later use in soup stock making).
  • olive oil
  • French sea salt
  • Freshly ground pepper
  • freshly chopped rosemary

Grill them whole, a few minutes each side,  after briefly marinating with olive oil, salt, pepper, and rosemary. Slice and serve.

VARIATION FOR A MEAL IN A BOWL:  Grill the mushrooms as the same time as a couple of steaks of beef filet mignon.  Slice the steak and mushrooms and serve warm over a salad with other vegetables and ranch dressing, or your favorite vinaigrette.  Kick it up with a garnish of deep-fried onions.  Serves 2-3.