- Cut the stems from the mushrooms. Wipe the caps with a dampened paper towel. (Or rinse them quickly under water and pat dry if they're very dirty.)
- Brush both sides of the mushrooms with some of the olive oil. Place the mushrooms on the grill, gill-sides up, and cook at a medium-high heat for 4 to 5 minutes.
- Turn the mushrooms over, placing them on the cooler edges of the grill, and cook for 6 to 8 minutes, or until tender. At the same time, grill the lemon slices.
- Separate the leaves of the endive and arrange them on four serving dishes. Place a mushroom, gill-side down, in the center of each dish, and top with grilled lemon slices. Drizzle with the remaining olive oil and sprinkle with pepper.
- This recipe yields 4 appetizer servings.
- Comments: Portobello mushrooms are the largest of all the cultivated mushrooms, with caps often reaching 6 to 7 inches across. They're so meaty, eating one is almost like cutting into a piece of steak. Other bitter greens, such as escarole or chicory, can be used instead of endive.
Notes:
Recipe from "Grilling with Chef George Hirsch" by George Hirsch, (Hearst Books, 1994) |
