Categories: Grilling

Ingredients

• 4 Portobello mushroom caps (gills removed)
• 2 tbsp. olive oil
• 1/4 cup panko
• 1 small garlic clove, grated
• 2 tbsp. butter
• 2 tbsp. chopped parsley
• 1/4 tsp lemon zest
• Salt and pepper

Directions

1. Brush mushrooms all over with olive oil. Grill over medium-high heat, turning, until tender, 8-10 minutes; transfer to a cutting board and roughly chop. Toast panko and garlic in butter in a small skillet until browned, 2 to 3 minutes. Stir in parsley and lemon zest; season with salt and pepper. Sprinkle over the mushrooms.

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