serves 2-3
Oil griddle and heat on grill over hot coals or high flame.
Cut any larger mushrooms in half or quarters, depending on size. Combine all ingredients (except lemon wedges) together in a large bowl, and mix well.
Add mushroom mixture to griddle; give it a stir.
Grill 8-10 minutes, or until done, stirring occasionally.
Remove to serving bowl. Squeeze lemon juice over all, sprinkle with fresh parsley, and serve immediately. Serve as a side by itself, or over hot rice.
Original Grilled Mushrooms and Onions Blog Post
- 1 lb assorted mushrooms (cremini, button, shitake, oyster), cleaned
- 1/2 c roughly chopped white onion
- 2 cloves garlic, pressed
- 1 Tbs olive oil
- 1 Tbs butter, cut into 9 small chunks
- 1 tsp balsamic vinegar
- 1 tsp dried Herbes de Provence
- Sea salt and freshly ground black pepper
- 1/2 lemon
- chopped fresh parsley
Oil griddle and heat on grill over hot coals or high flame.
Cut any larger mushrooms in half or quarters, depending on size. Combine all ingredients (except lemon wedges) together in a large bowl, and mix well.
Add mushroom mixture to griddle; give it a stir.
Grill 8-10 minutes, or until done, stirring occasionally.
Remove to serving bowl. Squeeze lemon juice over all, sprinkle with fresh parsley, and serve immediately. Serve as a side by itself, or over hot rice.
Original Grilled Mushrooms and Onions Blog Post
