Grilled Portabella Mushrooms

Get ready to impress with this easy portabella mushroom side dish!  Served here with corn on the cob and chicken sausage.  

What's in the fridge:

- 2 portabella mushrooms

- 2 TBSP pesto

- 1/2 TBSP minced garlic

- 2 large slices of tomato

- 4 heaping spoonfuls of ricotta cheese

- 2 ears of corn

- 2 chicken sun-dried tomato sausages 

- 1/2 tbsp chopped fresh chives

Sausage, portabellas and corn

 Directions:
- Start large pot of water boiling for corn
- Heat grill
- Remove the inside stem of the mushrooms
- Spread evenly (half on each mushroom) the garlic and then the pesto

Prepping mushrooms

 - Next place tomatoes on pesto and then ricotta cheese

Prepping mushrooms

- When water is boiling, place corn in water, cook for 8 minutes then drain
- Meanwhile, cook chicken sausage and portabellas on the grill for 8-10 minutes, turning sausages half way through.
- Plate and sprinkle fresh chives (the only herb to survive my black thumb!) on ricotta cheese.

Next time, I'll then throw the portabellas under the broiler to brown the ricotta cheese.

Bon Appetit!