|
Chef Don's
Favorite Appetizer Recipes
Grilled Portabella with Fennel and Roasted Pignolia Gremolata
Serves 4
2 Portabella Mushrooms
3/4 cup Fennel, sliced
1 tsp. Garlic
1 Tbsp. Olive Oil
1/2 Lemon, juiced
1 tsp. Thyme
Salt and Pepper to taste
Stem and core the portabella and place aside. Combine the rest of the ingredients except the fennel
in a bowl and mix well. Add the mushroom and the fennel and let
sit for 30 minutes. Grill the mushroom and the fennel until well
browned. Place the mushroom on a cutting board cap side down and fill
with the fennel. Cut into wedges and top with the Gremolata. Serve.
Related Recipes
|
|
