Grilled Portobellos with Hazelnut Gremolata

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
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4 medium portobello mushrooms, stems removed

Olive oil

Salt and freshly ground pepper


2 cups hazelnuts, coarsely chopped

2 cloves garlic, finely chopped

1/4 cup finely chopped parsley

2 tablespoons finely chopped lemon zest


  1. 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.
  2. Gremolata: Combine all ingredients in a medium bowl and season with salt and pepper to taste.