Grilled Asparagus and Portabella Mushrooms
Prep Time minutes 10
Cook Time 20 minutes
Passive Time
Servings people
| Prep Time minutes 10 | Cook Time 20 minutes | Passive Time | Servings people |
Grilling vegetables, once you get the hang of it is easy and delicious! If you have an outdoor grill, you will get that great grill flavor and grill marks, but these grilled veggies can also be made indoor using the broiler.
Ingredients
- 1 Pound Asparagus
- 4 Portabella Mushrooms large caps
- 4 TBS Extra virgin olive oil
- 2 TBS Balsamic Vinegar
- Salt and Pepper to taste
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Ingredients
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- Cut off any tough asparagus bottoms where they naturally break, usually an inch from the bottom. Place the asparagus on a sheet pan and rub with 2 TBS of the olive oil. Sprinkle liberally with salt and Pepper.
- Prepare the portabella mushrooms by wiping down the cap with a damp paper towel to get off any dirt. If they have stems, cut off the stems.
- Mix the remaining 2 TBS of oil and Balsamic vinegar together. Using a cooking brush, if you have, paint both sides of the mushrooms, inside and outside, with the vinegar/oil mixture. Season both sides with salt and pepper.
- If using an outdoor gas grill: Heat the grill on high. Once high, wipe down the grill and turn the grill down to medium heat. Place the asparagus on one side of the grill and the mushrooms, gill sides up, on the grill. After 3 minutes, roll the asparagus over so that the other side gets some grill marks. After 2 more minutes, take the asparagus off the grill and flip the mushrooms over. Cook the mushrooms, gill side down, for another 3-5 minutes, until they are cooked through.
- If Broiling: Preheat the broiler to high. Once heated up, place the sheet pan on the rung closest to the broiler and broil until the asparagus become bright green and have some charred spots (about 5 minutes). You may want to roll them over midway if one side is getting too crisp. For the portabella mushrooms, start with the gill sides up, to retain moisture. Flip over after 5 minutes and broil for another 3 minutes until the mushrooms have given off some liquid and have a little browning. To serve, you can cut the mushrooms into long slices or leave them whole.
