Ingredients
- 4 medium portobello mushrooms, stems removed
- Olive oil
- Salt and freshly ground pepper
Directions
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:
- 2 cups hazelnuts, coarsely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped lemon zest
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
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