Grilled Portobello Mushrooms

Becca here with an amazingly tasty way to eat your veggies!  We love the portobello burger a local restaurang serves, but at $10 a plate for 5 people, now that the kids can eat their own, that's obviously not very practical, and not something we chose to do.   So when I saw these amazing portobello mushrooms 5 for $5 this week, I knew that would be a great splurge for our dinner.  I've tried several different ways of cooking them over the years, both on the stove top and in the oven, but thought I'd try the grill this time, and these were definitely the best we've had!  The important thing to remember about mushrooms is not to soak the 'gills' on the underside of the mushroom, it will be near impossible to cook it properly and get a good texture once that's done.  To clean them, which is a great job for children, use a damp paper towel to gently scrub the top and edges of the mushroom, avoiding the gill area.  While my youngest wasn't sure about the texture of the mushroom, my older two loved them and asked for seconds, always a good sign!  Let me know what your family thinks!

Grilled Portobello Mushrooms

5 large portobello mushrooms
2 Tablespoons butter
1 Tablespoon olive oil
2 teaspoons lemon juice
3 cloves of garlic, minced
a dash of salt & pepper

Gently snap stems off of mushrooms, and wash them (see above for washing instructions!)  In a small glass dish, melt butter, then stir in remaining ingredients (olive oil, lemon juice, garlic, salt, and pepper).  Using a pastry brush (or a clean paintbrush works in a pinch :), generously cover the top of each mushroom with the mixture, and grill, stem side down, on a hot grill for 6-7 minutes.  Flip the mushrooms over, and brush the other side with remaining butter mixture, and grill another 6-7 minutes.  Serve immediately.