Grilled Portobellos with Hazelnut Gremolata (Bobby Flay)
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Ready In: 22 Minutes
Servings: 4
Ingredients:
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
Directions:
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: 3. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
