Grilled Cornish Hens with Warm Potato and Portobello Salad

Ingredients

• 4 tablespoons cooking oil
• ½ cup chopped flat-leaf parsley
• 1 clove garlic, minced
• 1 ½ pounds portobello mushrooms (about 4), stems removed
• ¹/₃ cup olive oil
• ¾ teaspoon fresh-ground black pepper
• 2 Cornish hens (about 1 1/4 pounds each), halved
• + 2 more ingredients
• • 1 ¾ pounds boiling potatoes (about 5), preferably Yukon Gold
  • 1 ¼ teaspoons salt

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a gentle boil until tender, about 30 minutes. Drain. 2. Meanwhile, light the grill. Coat the portobello caps with 2 tablespoons of the cooking oil and sprinkle with 1/4 teaspoon of the salt and...

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