| 7 | 25 | 134 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 8 |
| 1 dash | Black pepper (to taste) |
| 1 clove(s) | Garlic (finely chopped) |
| 3 tsp | Lemon peel (zest) (finely grated) |
| 1/2 cup | Olive oil |
| 2 tbsp | Parsley, fresh (finely chopped) |
| 1/2 tsp | Salt (or to taste) |
| 16 medium mushroom(s) | White mushrooms (stems removed) |
1. To make the gremolata, combine the parsley, garlic and lemon rind in a small bowl, and season with salt and pepper.
2. Preheat grill on high.
3. Place half the mushrooms, stem-side up, on a baking tray. Cook under preheated grill, about 6 cm from the heat source, for 5-6 minutes or until juices start collecting in the caps. Turn and cook for 2-3 minutes or until tender. Transfer to a serving plate.
4. Sprinkle mushrooms with gremolata and drizzle with olive oil. Serve immediately.
Mushrooms
are high in antioxidants which are important for healthy immunity!
| Vegetables | 0.7 |
