To start our healthy new year off right we had a night of fresh veggies. Baked potatoes, roasted veggies and giant portobello mushrooms topped with garlic and red bell pepper. The mushrooms were delish and full of flavor...we didn't even miss the meat! Of course we made up for the meat later in the week when Ben grilled awesome NY Strips...our nice reward for getting off to a good start.Grilled Portobello Mushrooms (Allrecipes)
1/2 cup finely chopped red bell pepper
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 portobello mushroom caps
Preheat grill for medium heat.
1/2 cup finely chopped red bell pepper
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 portobello mushroom caps
Preheat grill for medium heat.
In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
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