Grilled Cremini Mushrooms with Basil & Parmesan Mayo
Ingredients
10 ounces cremini mushrooms, cleaned and stems removed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
For Mayo
1 large egg yolk
1/4 cup packed fresh basil leaves
2 tablespoons finely grated parmesan cheese
2 anchovy filets
1 tablespoon water
4 teaspoons freshly squeezed lemon juice from 1 lemon
1 teaspoon freshly minced garlic (about 1 medium clove)
1/2 teaspoon Dijon mustard
3/4 cup olive oil
1/4 cup extra virgin olive oil
Kosher salt, to taste
Preparation
For Mayo
Place egg yolk, basil, parmesan, anchovies, water, lemon juice, garlic,
and mustard in the work bowl of a food processor fitted with a steel blade.
Pulse until basil is finely chopped and all ingredients are thoroughly combined.
With motor running, slowly drizzle in oils through feed tube. Season with salt to taste.
Use immediately or transfer to an airtight container and store in refrigerator for up to 5 days.
For Mushrooms
Place mushrooms in a large bowl and toss with olive oil, salt, and pepper.Light one chimney full of charcoal.
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate.
Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place mushrooms on the grill, gill side up, and cook until mushroom caps brown and start to release their moisture, 3-4 minutes.
Flip and continue to cook until mushrooms are slightly soft, about 3 minutes more.
Remove mushrooms to a tray, gill side up, and let cool for 3-5 minutes.Fill each mushroom with a spoonful of basil parmesan mayonnaise. Serve immediately.
Recipe & photo from seriouseats.com
