1h 20 minutes
INGREDIENTS PER 2 PEOPLE
button mushrooms, 14.11 oz
extra virgin olive oil, 1 cup
sage, 0,18 oz
dried oregano, 0,18 oz
salt, to taste
Gently cut the stem with roots and cut the peel that covers the head.
Fill a bowl with water. Add some lemon wedge. As the mushrooms are clean, soak them in water for a few minutes.
Cut the mushrooms into slices lengthwise.
In a bowl pour the oil. Add the sage and oregano.
Heat the grill to maximum temperature. Soak the mushrooms in the oil and then lay them on the smooth side of the grid. After about ten minutes, turn them. When cooked, add a pinch of salt.
Thanks to Rossella Friggione