Grilled Portobellos with Hazelnut Gremolata

• 4 medium portobello mushrooms, stems removed
• Olive oil
• Salt and freshly ground pepper
• 2 cups hazelnuts, coarsely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup finely chopped parsley
• 2 tablespoons finely chopped lemon zest

1. Brush mushrooms on both sides with olive oil and season with salt and pepper to taste.
2. Grill for 5 to 6 minutes on each side until just cooked through.
3. Serve each person a mushroom cap and sprinkle with the gremolata.
4. Combine all ingredients in a medium bowl and season with salt and pepper to taste.

portobello mushrooms, olive oil, salt, hazelnuts, garlic, parsley, lemon zest

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-portobellos-with-hazelnut-gremolata-recipe.html (may not work)