Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: KyNola on August 04, 2012, 05:50:10 PM
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Here we go. Preheat MAK to 400. Marinate portobello mushrooms in extra virgin olive oil, fresh lemon juice, chopped garlic, chopped fresh basil, salt and pepper. They discolor a bit due to the acidity of the lemon juice.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0655.jpg)
Next, into the MAK for 8 minutes per side.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0656.jpg)
Back in the house and into a bowl. Not pretty but drop dead delicious.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0657.jpg)
Top with butter lettuce, blueberries, pecan halves, and shaved parmesan cheese. The salad dressing is the leftover marinade with a bit of balsamic vineger added.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0659.jpg)
Thanks for looking.
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Looks like an excellent dish in the hot weather and tasty too!!! Thanks for posting :)
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You're killing me here, because that looks really good, and I can't have Mushrooms or Parmesan.
Make another one and eat it for me would ya?
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I will eat it for ya...no problem!!! (http://i1213.photobucket.com/albums/cc469/s1cott11/eat.gif)
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Looks good, KyNola, but if I'm grilling portabellos I hate to "waste" them on salad. I always think something like "pizza" or "bacon & blue cheese." I guess that's why I'm so much more "substantial-looking" than you.
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Loods good to me!
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I like it!
But where is the main course?
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Looks great Larry. Looks like a plate from a 5 star restaurant.
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Very nice!