INGREDIENTS
6
caps portobello mushrooms, cleaned and stems removed
2 tbsp.
vegetable oil
Kosher salt
Freshly ground black pepper
1/2 c.
loosely packed parsley leaves
1/2 c.
loosely packed basil leaves
2 tbsp.
olive oil
2
garlic cloves, roughly chopped
Zest of 1 lemon
1/2 tsp.
red pepper flakes
DIRECTIONS
- Preheat grill or grill pan to medium heat. Brush mushroom caps all over with vegetable oil and season with salt and pepper.
- Place mushrooms cap side down on grill. Let cook until grill marks form, about 4 to 6 minutes, then use tongs to flip caps and cook 4 to 6 minutes more, or until mushrooms are tender.
- Meanwhile, combine parsley, basil, olive oil, garlic, lemon juice and zest, and red pepper flakes in the bowl of a food processor. Season with salt and pepper and blend until sauce is smooth.
- Remove mushrooms from grill and place in a large bowl. Add sauce and toss gently to coat.
source: delish.com/
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