I’ve been making variations of this recipe for years. I just decided to measure everything and write it down for the blog when I was preparing it on Memorial Day. This made a fine accompaniment to the grilled ribeye steaks we enjoyed for dinner.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 6
Ingredients:
1 8-ounce package baby portabella mushrooms, sliced
2 medium onions (Vidalia, if you can find them), sliced in 1/4 inch thick half moons
1 large green bell pepper, sliced
2 TBSP Worcestershire sauce
2 TBSP soy sauce
1 TBSP butter
1 TBSP extra-virgin olive oil
2 cloves minced garlic
Black pepper to taste
Directions:
Preheat grill to medium heat. Line a jellyroll pan with non-stick aluminum foil. Add the mushrooms, onions and pepper. Top with Worcestershire sauce, soy sauce, butter, olive oil, garlic and black pepper. Top with another sheet of non-stick aluminum foil and crimp edges all the way around, creating a packet.
Put packet directly on grill and cook 20-25 minutes, until the veggies are softened. Be careful opening packet as there will be a lot of steam.
No comments:
Post a Comment