Grilled Portabella Mushrooms

The portabella is a type of mushroom that is allowed to grow very large before being
harvested. The segments on the cap’s underside give the mushroom its dark brown color. I
leave them on when grilling because they contribute to the rich, meaty flavor.

This firm mushroom is excellent for grilling, but it needs to be brushed with a generous
amount of melted butter so it doesn’t dry out while cooking.

Here, I’m serving it with side dishes that are full of flavor and high in nutritional value.

Grilled Portabellas with Asparagus, Garlic Butter, and Toasted Macadamia Nuts
• 3½ oz. (100 g) garlic butter , divided in half
• ¼ cup (50 ml) cold-pressed olive oil
• 8 portabella mushrooms
• salt and pepper
• 1 bunch tender, green asparagus
• 1¾ oz. (50 g) macadamia nuts
• 3⅓ fl. oz. (100 ml) nettle pesto

Melt half of the garlic butter and mix with olive oil. Brush the top and the underside of the
mushroom caps; season with salt and pepper.

Snap off the woody ends of the asparagus stalks, and brush the asparagus with the melted
butter/olive oil mix. Salt lightly. Place the fresh macadamias in a dry pan, and roast them
in a 400ºF (200ºC) oven for 10 minutes.

Grill the mushrooms for approximately 5 minutes on each side, until they’re nicely colored and well cooked through, which intensifies their flavor. Brush them a few times with the garlic/oil mixture.

Grill the asparagus next to the mushrooms. They’ll be ready after about 1 minute on each
side.

Take two portabella caps and press them together with macadamia nuts and a slice of
garlic butter, which will melt into the caps. Place the asparagus on the side and drizzle over
them with nettle pesto.

A mixed salad with marigold leaves and lemon juice makes a beautiful counterpoint to
these mushrooms.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund