Top | Chew on This! — Blog
(post, Georgia Richardson)
There are some days when you just need something different to satisfy, fill-i-fy, and of course, quick-a-fy. Don't you just love how I make up words? Here's something you may not have tried. If you're like me and could eat the mushrooms out of the ground, then this recipe is for you, thanks to the folks at TRY-Foods International, Apopka, FL. Port-A-Mellows 4 portabello mushroom caps (I scooped the dark gills out with a spoon) 2 tbsp. olive oil, divided 2 tbsp. chopped fresh basil 1 tbsp. chopped fresh parsley 2 tsp. chopped fresh marjoram (or oregano leaves, which is what I used) 1/2 tsp. fresh thyme leaves 1/3 cup shredded Italian cheese mixture Heat grill to medium direct heat. Brush inside of caps with 1 tbsp of oil. Place caps, gill side down, on grill. Brush with remaining oil. Grill, covered 3 minutes. Turn, sprinkle inside with herbs and grill, covered, 4-8 minutes longer spooning cheese into caps during last 1-2 minutes. Serves 4 Okay, Here is how I do it Spray inside of glass dish with PAM...slap those mushrooms in after you've taken out the yucky gills. Pour the herbs all over the inside. Bake at 350 for about 7 minutes. Take them out and pour generous heps of cheese all over the inside, (I actually used Mexican blend) and keep baking for another 5-7 minutes. Eat. Serves ME...and it's all about ME! I forgot to mention that I also like to sim-ple-fy!