Grilled Portabella Mushrooms.

 Look like a Gourmet Cook with the slightest ease.  This recipe is adaptable to any number of people and depends on sizes rather than amounts. Sizes vary in mushrooms and squash. I allow one Portabella Mushroom per person. The smaller Portabell Mushrooms are more tender and more flavorful. Pick a fresh mushroom which can be determined by looking at the underside. If the edges still have portions of membranes appearing that the mushroom has just opened ... you have a fresh one. Older Portabello mushrooms have a strong flavor.

Grilled Portobella Mushrooms

Ingredients

1 portabella mushroom per person

zucchini squash, sliced very thin

scallions

garlic clove, crushed

salt and pepper

Basil leaves, finely chopped

Grated Parmesan cheese

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Directions:

Slice zucchini squash into thin slices or rounds. Place in colondar and sprinkle with salt to dehydrate the vegetable. Toss to lightly coat and place in sink while excess moisture drains. Allow 30 minutes. I use the smaller zucchini that are not "seedy".

Remove the dark gills from the underside of the mushrooms. They are bitter tasting. Careful not to break the edges of the mushroom. Add olive oil to the underside of the mushrooms and let mushrooms set on baking sheet while the mushrooms drain.

After 30 minutes rinse the zucchine with water to remove excess salt. Allow to drain of excess water.

Place small amount of olive oil in frying pan and saute scallions and garlic. Add rinsed zucchini and saute just to soften (not cook). Edges slightly curl.

Remove from heat add chopped basil leaves and place in portabella mushrooms. Add grated Parmesan cheese to top and grill. Can also be placed under broiler.