Recipe of the week:
Grilled Portobello Mushrooms
Grilled Portobello Mushrooms
Portobello
mushrooms, stems removed and mushrooms washed
Zucchini,
sliced ½ inch thick
Squash,
sliced about ½ inch thick
Peppers-
whatever color you like- red, yellow, orange or green
Asiago
cheese or other type of white cheese- sharp white cheddar or something with a
little kick
Corn on the
cob, husked and hair removed
Toss the
veggies with olive oil. Brush the
mushroom caps with olive oil. Grill all
vegetables until grill marks appear and until tender. Mushrooms only grill for about 3 minutes and
remove. Add the cheese to the inside of
the caps of the mushrooms. Then once the other veggies are tender, go
ahead and add the other veggies on top. Add the corn last for a little garnish.
Recipe courtesy of Proud Italian Cook
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