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Grilled Portobellos With Hazelnut Gremolata

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Portobello mushrooms - stems removed (medium)

  2. Olive oil - as nedded

  3. Gremolata

  4. 2 cups 292g / 10oz Hazelnuts - coarsely chopped

  5. 2 Garlic cloves - finely chopped

  6. 1/4 cup 36g / 1 1/3oz Finely-chopped parsley

  7. 2 tablespoons 30ml Finely-chopped lemon zest

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.

  2. For the gremolata, combine all ingredients in a medium bowl and season with salt and pepper to taste.

  3. This recipe yields 4 servings.

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