Denise says:
For many of us, the hardest part of making a dinner party is not the cooking, but deciding what to make. As well as being delicious this recipe is also ideal for large numbers as it is straightforward to make and to serve. The large flat mushrooms are grilled and topped with gremolata, which is a mixture of minced parsley, lemon zest, hazelnuts and garlic. Any left over gremolata is also delicious on top of salmon, grilled chicken or even lamb chops.
Preparation Time: 10 minutes
Cooking Time: Approximately 20 minutes
Serves: 8 people
Parev
Ingredients:
8 medium Portobello/ large flat mushrooms, stems removedOlive oil
Salt and freshly ground pepper
Gremolata
200g whole hazelnuts
2 cloves garlic, finely chopped
30g finely chopped parsley
2 tablespoons finely chopped lemon zest -1 lemon
Garnish
Rocket salad
Method
1)Pre-heat the oven to 200 C/400 F/ Gas mark 6.2)Place the whole hazelnuts on a baking tray and roast for 10 minutes or until golden. Remove and roughly chop.
3)Pre-heat the grill to its highest setting.
4)Brush mushrooms with olive oil and season with salt and pepper to taste.
5)Grill for 5 to 6 minutes until just cooked through.
6)Combine all the gremolata ingredients in a medium bowl and season with salt and pepper to taste
7)Spread the gremolata over the 8 mushrooms.
8)Return to the grill for 5 minutes to complete cooking.
To serve the stylish way: Sit a Portobello mushroom on top of a bed of rocket salad. Drizzle with some olive oil.