Grilled Mushrooms with Gremolata
To make the gremolata, combine the parsley, garlic and lemon rind in a small bowl, and season with salt and pepper.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 16 medium flat mushrooms, stems removed
- 125ml (1/2 cup) extra virgin olive oil
- 2 tbsps. GREMOLATA:
- 1 finely chopped fresh continental parsley
- 3 tsps. garlic clove, finely chopped
- finely grated lemon rind
- Salt & freshly ground black pepper
Method
- To make the gremolata, combine the parsley, garlic and lemon rind in a small bowl, and season with salt and pepper.
- Preheat grill on high. Place half the mushrooms, stem-side up, on a baking tray. Cook under preheated grill, about 6cm from the heat source, for 5-6 minutes or until juices start collecting in the caps. Turn and cook for 2-3 minutes or until tender. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining mushrooms.
- Sprinkle mushrooms with gremolata and drizzle with oil. Serve immediately.
