Dorothea Benton Frank
New York Times Bestselling Author
Dorothea Benton Frank
"Shem Creek Recipes"
Shem Creek

Grilled Portobello Mushrooms


  • 12 large Portobello mushrooms
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • black pepper


Remove stems from mushrooms and wash thoroughly.

Melt the butter with olive oil. Add lemon juice, garlic and pepper to mixture.

Halve the mushrooms. Brush with mixture.

Grill stem-side down for 8 minutes. Turn and grill for 6 minutes.

Serves 4-6.

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