Grilled Portobellos
We usually marinate portobellos in a little olive oil and balsamic vinegar before grilling, but tonight we do it more simply and top with fresh tomato salsa. Originally served as part of: Grilled Salmon.
Ingredients
- 3 medium Portobello caps mushrooms
- olive oil
- salt & pepper
- 1/2 cup fresh tomato salsa
Instructions
We wipe the portobellos with a damp cloth, remove the stems. Using a teaspoon we scrape away the gills onto a paper towel. We heat the grill and put the mushroom caps onto a plate. We rub on a little olive oil and sprinkle with salt and pepper. We place the mushrooms gill-side up on the grill for a few minutes and then flip for another couple of minutes. We want the mushrooms tender. We serve gill-side up filled with some fresh tomato salsa.
Ingredients
- 3 medium portobello caps
- olive oil
- salt and pepper
- ½ cup fresh tomato salsa
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Wipe the portobellos with a damp cloth and pull off the stems. Scrape out the gills with a teaspoon.
Kid job
Set the caps on a plate, rub with a little oil, and sprinkle with salt and pepper.
Grown-up
Heat the grill.
Grown-up
Grill gill side up a few minutes, flip for a couple of minutes, until tender. Serve gill side up, filled with salsa.