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.