Shelly's Recipe

MEXICAN MUSHROOM MIXED GRILL

Category: Mushrooms

1 lb fresh white or crimini mushrooms
1/4 cup olive oil
2 tsp minced garlic
1 tsp salt
1/2 tsp ground black pepper
2 jalapeno peppers, halved lengthwise, seeds removed
2 medium-sized tomatoes, thickly sliced
1 large onion, peeled and cut in wedges
2 tbsp chopped cilantro
2 tbsp lime juice

Preheat grill or broiler. Trim mushroom stem ends; cut mushrooms lengthwise in halves. Taking care not to break caps, thread mushrooms lengthwise on skewers.

To prepare basting sauce: In a small bowl, combine oil, garlic, salt and pepper.

Brush basting sauce on mushrooms, peppers, tomatoes and onion. Arrange skewered mushrooms and vegetables in a single layer on the grill or broiler pan rack.

Grill on all sides, brushing with more basting sauce before and after turning; remove each ingredient when browned and tender, about 10 minutes. Transfer mushrooms to a bowl.

Dice onions and tomatoes; slice jalapeno peppers; add to bowl. Gently stir in cilantro and lime juice. Serve warm or at room temperature. Garnish with lime wedges and cilantro sprigs, if desired