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Ingredients
- 1 or 2 portabella mushrooms per person, depending on size (they are deceptively filling)
- 1 red or yellow bell pepper per person, seeded and quartered
- 1 or 2 bunches watercress
Method
- Wash the mushrooms and pat dry. Trim the stem but leave it on. Marinate the mushrooms and peppers in your favorite marinade (or use the one below) for at least 1 hour.
- Grill the mushrooms, turning occasionally and brushing with marinade, until very dark and cooked through, about 45 minutes, depending on the temperature of your grill.
- Add the peppers in enough time to cook to taste (we like them slightly blackened).
- Wash the watercress and arrange on a platter.
- Place the mushrooms and peppers on the watercress.
