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Grilled Stuffed Portobello Mushrooms
May 01, 2003

Simple to prepare. My grill ran out of gas but they still managed to cook nicely. Great flavor and color. Served with the proscuitto basil chicken bundles from this site, some garlic parmesan bread, and a nice mixed spring green salad with walnuts, bacon, pear and balsamic dressing. The flavors were incredible. (A white Italian wine was also served.) Also, took a leftover mushroom and put it between two slices of the leftover garlic bread and ate it as a sandwich. WOW! That could be a new recipe in itself. Again, a great one.

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