Grilled Portabella Caps


  • 1/8 teaspoon(s) black pepper
  • 1/8 teaspoon(s) dill weed
  • 1 clove(s) garlic, finely diced (small clove)
  • 1 each(s) scallion onion, finely diced
  • 1 tablespoon(s) olive oil
  • 2 tablespoon(s) balsamic vinegar
  • Baste
  • + 1 more ingredients
    • 1 fresh portabella mushroom cap for each person (large)

To Prepare: Clean caps & remove stems. Save the stems for other dishes that call for mushroom pieces. With small sauce brush, lightly coat inside with baste mixture, then turn cap & baste top of cap. Baste 3 or 4 times on the top of cap, not inside (inside just once) about 30 minutes ahead of coo...

View full recipe at


Best Wine Deals

See More Deals

Snooth Media Network