Recipe Database
Grilled Portabello Mushroom Caps with Pico de Gallo and Provolone cheese
Grilled Portabello Mushroom Caps with Pico de Gallo and Provolone cheese
Ingredients
Serves: 6

6 Large Portabello Mushroom caps
6 Slices Provolone cheese
1 sliced avocado
Cilantro as garnish
Melted butter (1/2 stick)
For the Pico de Gallo:
6 medium Tomatoes, diced
1 medium Onion,diced
¼ cup fresh chopped Cilantro (Coriander)
1 Tb Lime Juice
Pinch of garlic powder
2 to 4 fresh Serrano or Jalapeño seeded and minced
Salt to taste

Instructions
Put all Pico de Gallo ingredients in a bowl, mix well. Let set a few minutes. Brush melted butter on cleaned mushroom caps. Grill on BGE on both sides, starting with under side of mushroom cap down on grill (about 3 minutes per side) Spoon Pico de Gallo on caps and top with Provolone Grill until cheese is melted (cover closed on BGE) Garnish with Avocado and Cilantro slices

Notes
This fine recipe was performed live at EggtoberFest 2005 on Saturday October 15th 2005 by Eric Holdo with Kevin Jenkins holding the microphone. It was hot.