4 lg Portobello mushrooms (1 lb); stems removed and
- reserved for soup or stuffing (12 oz caps)
1-1/2 tb Virgin olive oil
1/4 ts Salt
Preheat the oven to 180 degrees F. Rub the top surface of the
mushroom caps with the oil, which will be absorbed quickly, and
sprinkle them with the salt.
Place the caps on a very hot grill and cook them, top side down, for
3 minutes. Then turn them over and cook them for 3 minutes on the
other side.
If serving the mushrooms within 30 minutes, place them in a pan in a
180-degree F oven until serving time. Otherwise, allow the mushrooms
to cool and reheat them in a 400-degree F oven or in a skillet on top
of the stove just before serving.
