Shake off the excess marinade and place
the mushrooms bottom side down on the cool side of the grill to soak up the smoke flavor and yes, these will be reverse - seared Portobello mushrooms:
Not exact matches
Grill the
mushrooms on foil on your grill on medium to low heat (2 - 3 minutes or until they turn golden brown in color on
bottom side), then turn them over and grill the opposite
side.
Start layering the filling ingredients in the middle, along the long
side of the rectangle: place the sauteed
mushrooms at the
bottom, add the shredded cheese, chopped ham, chopped pickles.
Place the
mushroom caps with the
bottoms (the open
side) face up, and lightly brush each with the rest of the coconut oil.
Brush it over the
bottom of the 3 portobello
mushroom caps and arrange them oil
side down on the prepared baking sheet.
Bake until the
mushrooms are brown on the
bottom side, about 15 minutes.
Let
mushrooms cook and only flip them when the
bottom is golden brown, then let the other
side cook until brown as well.
Cook until the
bottom sides of the
mushrooms are browned and the cut
sides of the lemons are quite dark, 3 to 7 minutes more.