Grilled Monterey Portabellas
- 2 Monterey Portabella Mushroom Caps
- 1 1/4 cups Italian dressing or balsamic vinaigrette dressing
Quickly rinse mushroom caps in cold water; pat dry with paper towels. Place caps in glass pan; spoon dressing into caps and let stand 5-10 min. Arrange gill or stem side up on grill rack 4" from heat source over medium coals. Grill until cooked through (16-20 min.), turning once. Serve sliced as an appetizer or accompaniment for grilled meat, poultry or fish, or serve whole on a bun as a sandwich.
Recipe courtesy of Monterey Mushrooms.