Grilled Portobellos with Hoisin Glaze

[Ferrari]

• 1/3 cup Hoisin sauce
  1 tbsp. Honey
  2 tsp. grated fresh gingerroot
  2 Garlic cloves, minced
  
  4 Portobello mushroom caps
  3 tbsp. olive oil
  salt
  pepper

For the glaze, combine sauce, honey, gingerroot, and garlic. Set aside.
To cook the mushrooms, brush with olive oil. Sprinkle with salt and pepper. Grill 8-10min on each side. Slice into strips and serve with glaze.

 

[buckytom]

looks good ferrari. i have all of those ingredients at home, except the mushrooms. i'll have to pick some up. i usually make my itailian style grilled portabellas, but i think i'll try a few of these to go with them. thanks for the recipe.

oh, my recipe for the portabellas is very simple.
marinate a few portabella caps in your favorite italian viniagrette for a few hours, being sure to turn the caps "baffle" side up so it retains the viniagrette. next, prepare a charcoal or gas grill on medium heat, drain excess viniagrette from mushroom caps, and grill for 3 minutes on each side. start with the baffles side up. when you turn it back over so the second time so the baffles are back up, place some crumbled gorgonzola on top and let it melt in. plate, slice, and enjoy...

 

[Ferrari]

The italian style portobello is a very popular menu item at the restaurant I work at. (I eat them whenever I can - hehheh :P )
Of course homemade is always better.
Sometimes instead of having a hamburger, I eat a portobello burger!! YUM