Grilled Portobellos with Hazelnut Gremolata
From the 2003 KLO dinner — Spanish Tapas
Grilled Portobello with Hazelnut Gremolata
- 4 medium Portobello mushrooms, stems removed
- olive oil
- salt & ground black pepper
- Gremolata:
- 2 cups hazelnuts, coarsely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup finely chopped parsley
- 2 Tbsp finely chopped lemon zest
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: Combine all ingredients in a medium bowl and season with salt and pepper to taste.