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Gallery Recipe Summary Servings: 15

Ingredients Ingredient Checklist 2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted) 6 bulbs baby fennel, or 3 large bulbs 3 red peppers 3 yellow peppers Extra-virgin olive oil 4 cloves garlic, chopped Freshly ground pepper Salt Chopped herbs, such as tarragon, parsley, or basil (optional)

Gallery

Recipe Summary Servings: 15

Recipe Summary Servings: 15

Recipe Summary

Servings: 15

Servings: 15

15

Ingredients

Ingredients

  • 2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted) 6 bulbs baby fennel, or 3 large bulbs 3 red peppers 3 yellow peppers Extra-virgin olive oil 4 cloves garlic, chopped Freshly ground pepper Salt Chopped herbs, such as tarragon, parsley, or basil (optional)

Directions

Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.

Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.

Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.

Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.

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All Reviews for Grilled Mushrooms, Fennel, and Peppers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Mushrooms, Fennel, and Peppers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest