Grilled Portabellas With Hazelnut Gremolataside dishes 4 medium portabella mushrooms; stems removed olive oil; as needed salt; to taste freshly-ground black pepper; to taste ***gremolata*** 2 cups hazelnuts; coarsely chopped 2 garlic cloves; finely chopped 1/4 cup finely-chopped parsley 2 tablespoons finely-chopped lemon zest salt; to taste freshly-ground black pepper; to taste 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. For the gremolata, combine all ingredients in a medium bowl and season with salt and pepper to taste. |
