Mexican Mushroom Mixed Grill
From: the Mushroom Council
Adapted from Steven Raichlen’s How to Grill (Workman, 2001)
Yield: 4 portions

1 pound fresh white or crimini mushrooms
1/4 cup olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon 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 tablespoons chopped cilantro
2 tablespoons 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