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Ruth & Wesley's Portobello Mushrooms
4 portobello mushrooms
2 cloves garlic, chopped
thyme
salt
olive oil
Arrange the portobellows upside down on a platter. Each mushroom cap is like a little bowl. Sprinkle the garlic inside the 4 mushroom caps. Next, sprinkle thyme into the caps. Follow that with the salt. Finally, pour a liberal amount of olive oil into each cap. Cook outside over a charcoal grill. Grill until slightly charred.
Our comments: These are great to have on hand if you are planning to grill some meat but you are concerned one of your guests might be vegetarian. We love steak and mushrooms and have found these mushrooms to be better with meat than anything we can prepare on the stove.
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