Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

BBQ Portobello Mushrooms & Vidalia Onion




Source of Recipe


From chef and author Emeril Lagasse


List of Ingredients




6 large portobello mushrooms, stems and dark gills removed

2 large Vidalia onions, peeled, trimmed, and sliced about 1/2-inch thick

1 teaspoon chopped fresh thyme

1/2 teaspoon finely chopped fresh rosemary

2 cloves garlic, minced

3 tablespoons olive oil 1 tablespoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Recipe



Preheat the grill to medium-high.

In a large bowl, combine all the ingredients and toss to coat the mushrooms.

Center the mushrooms and onions on a large piece of heavy-duty aluminum foil, about 18 x 18-inches. Arrange the rosemary, thyme and garlic over the vegetables. Bring up 2 sides of the foil to enclose the vegetables, fold one edge about 3/4-inch over the other, and turn under and crimp to seal. Bring up one side and fold over about 3/4-inch, and repeat with the other side to tightly enclose the ingredients. (The seam will be on top.)

Place on the side of the grill (about 350° to 400° F.) and cook over indirect heat until the vegetables are tender, about 45 minutes.

Remove the foil pouch from the grill and carefully cut along one edge to open. Peel back the foil and spoon the vegetables and their juices onto a platter. Serve hot or warm as a side dish.

Yield: Makes 6 servings.