Grilled Portobellos with Hazelnut Gremolata
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.Gremolata:
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
(recipe courtesy of Bobby Flay)
Recipe courtesy of Emeril Lagasse