Mushrooms? Yeah, Mushrooms!

Even with the heat of Phoenix, been doing quite a bit of grilling. Awhile back, AnotherPintPlease mentioned some grilled portabellos, which I have done by themselves, but never as described there. And, I just happened to have a basil plant that has been forming prodigious amounts of leaves. It must like the summer heat.

So, it was time to put this recipe on the grill. Everything ready for the prepwork.

Feta isn’t a regular in my refrigerator, so that was purchased on the way home. I decided to try a variation on APP’s recipe and roast the garlic in the olive oil first. Ever since being in China and having fried garlic chips, I have been a big fan of the roasted/fried/caramelized garlic. Something about toning down the pungency and releasing the sweetness, just adds to the love there. So, add the extra step of caramelized garlic - and wow.

While the garlic was browning, went out and picked the basil, then chopped. Once the garlic sizzled to signal it’s completion, all the hot oil to the basil, feta, salt and pepper, mix and stuff the portabello. Now, place those babies on the grill, along with some other veggies, since my family isn’t quite the mushroom fan that I am - and -

Color!

Summer squash with salt pepper paprika and olive oil goes well with the mushrooms. Very enjoyable and colorful.