Try out these delicious grilled portobello mushrooms from Jason Parsons this summer!

Ingredients:

8 large portobello mushrooms (peeled and gilled)

2 tbsp balsamic vinegar

½ tsp cracked black pepper

6 tbsp olive oil

4 cloves of roasted garlic (crushed)

1 tbsp butter

½ cup finely chopped shallots

2 cups of small diced mushrooms

1 cup small diced green zucchini

½ cup grated Parmesan

2 tbsp roughly chopped parsley

1/4 cup toasted almond slivers

Method:

Marinate the peeled and gilled portobello mushrooms in the balsamic vinegar, cracked black pepper and olive oil for approximately 1 hour. Remove and grill for 3 minutes the skin side only.

Melt the butter in a large fry pan and sauté the shallots, mushrooms and zucchini. After 2 minutes add the garlic, parsley and almond slivers. After another minute remove from the heat and fold in the Parmesan cheese.  Set a side to cool.

Once cool stuff the grill portobello mushroom and place in a casserole dish. Place in a 350F oven for 25 minutes, remove from the oven and serve.

Courtesy Jason Parsons www.peller.com/niagara/