Recipe by Chef Jacquie
- 4 Portobello mushrooms, stems and gills removed
- 4 Tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 garlic clove, minced
- Juice and zest of 1 lime
Make vinaigrette by adding oil, lime, half of the lime zest, garlic, salt and pepper in a small container and shake vigorously. Set aside, for later.
Brush mushrooms with oil and then place on smoking hot grill. Cook 5 minutes and then turn over and cook another 5 minutes.
Remove mushrooms and place upside down on a platter. Pour vinaigrette into mushrooms and garnish with the rest of the lime zest.
Mushrooms can be served, hot, warm or room temperature.