Meaty and so versatile, these sliced grilled Portobello Mushroom flavour enhanced by the lemon zest are just perfect a side or unique dish.
Serves 2-3, Preparation 5 minutes, Cooking approx. 5 minutes
- 3 Portobello mushrooms
- Zest of 1 lemon
- EVOO – Extra Virgin Olive Oil, 1 tbsp + a drizzle
- a pinch of salt and black pepper
- A few linseeds, to toast
Usually the packaged portobello mushrooms don’t usually need much cleaning, but in any case it’s best to clean them by wiping them with a damp cloth or rubbing them gently with a brush.
Slice the mushrooms about half a centimetre thick.
Heat a cast-iron ribbed grill pan, grease it with a little oil. Meantime add few linseeds to toast into the grilled-pan.
As soon as the grill pan becomes very hot, place the mushroom slices on it and grill them on both sides for 3 or 4 minutes at the most.
Place them in a plate and season with a drizzle of EVOO, a pinch of salt and pepper and lemon zest freshly grated.