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1 serv.

10 min.




  • 4-5 Portobello Caps, sliced
  • 3 Garlic Cloves
  • 3 Tablespoons of Curly Parsley, chopped
  • 1/4 Cup of Extra Virgin Olive Oil
  • Sea Salt & Fresh Cracked Pepper to Taste
  • Pinch Red Pepper Flake (optional)
  • 1 Tablespoon of Butter


  1. Wash and dry mushrooms. Slice ½ inch slices. Add the chopped garlic, chopped parsley, Salt, Pepper, Red Pepper Flakes and olive oil. Toss to coat. Cover and let sit 20 minutes.

  2. Drizzle Blackstone with a little oil and add 1 tbsp butter, spreading around, on medium high heat. Add the mushrooms in single layer and let cook 3 minutes. Flip and cook additional 2 minutes. Plate and garnish with reserved parsley.