Brian's Grilled Mushrooms

Instructions:

First you take one 1 lb. package of white button mushroom, wash and nip off the last 1/4 inch of the stem with a paring knife. (The dry part)

Using the back end of the knife open up the space under the cap where it meets the stem. (Not all curl back all the way to the stem but most do.) A little bit is fine.

Place the mushrooms in a bowl that has a lid.

Drizzle olive oil on mushrooms.

Add all seasonings

Place top on bowl and shake to mix well. (1 minute)

Using tong put mushrooms on medium hot fire by placing them all on their sides. Try to do this fairly quickly as the olive oil will cause your coals to flair.

Cover grill; dial your vents to almost no opening on charcoal grills. (To keep the fire down)

Let cook 3-4 minute or until the edges start turning orange/brown.

With the tongs turn all mushrooms so they are lying stem up.

Cook 1-2 minutes.

Check your bowl. There should be olive oil and seasonings coating the inside. If there is a pool of oil in the bottom, pour it out.. (A little is OK, a lot then dump out.)

With tongs, pluck each mushroom out by the stem and put back into the bowl. You will note that there is juice pooling in each cap, don’t spill this! If there isn’t juice in the cap, grill for another minute.

When all of the mushrooms and juice are back in the bowl put the lid back on and shake gently. The remaining oil and seasonings will remix and recoat the mushrooms. Serve immediately and hot. You won’t have to worry about leftovers… there won’t be any.