- 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.