Mushrooms Charcoal Style

For the charcoal-style mushrooms, clean the mushrooms well with a damp cloth or sponge, but be careful not to get them too wet. Separate caps from stems, cut stems in half lengthwise if desired. In a charcoal grill, light an even, no-smoking ember or preheat an electric grill plate accordingly. Place the rosemary sprigs on the grill. These are not eaten with the mushrooms, but only serve the function of flavoring the mushrooms and embers appropriately. Coat the bottom of the mushrooms with a mixture of vegetable oil, garlic and salt before searing. Then, first place the mushroom caps on the grill with the side facing the stem and grill them for 2 to 4 minutes maximum, depending on their size. Then drizzle them with the oil mixture on the other side and continue cooking them on that side for a few more minutes.

Before serving, sprinkle the mushroom caps with ground pepper and freshly chopped parsley and drizzle with a few drops of olive oil. Serve with fresh white bread or grilled slices of potatoes.

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