Hack Of The Day: Rosemary Portobello "Crowns"

Are you grillin'? Cause I'm grillin'. I'm grillin' all summer long, and not just the good stuff — sometimes you have to take a break from the good stuff. I'm talking about portobello mushroom caps, and yes they get heat for being the go-to vegetarian "steak substitute" at barbecues, mostly because they're boring and not particularly photogenic. But with one festive hack, everyone's going to want one. In addition to a steak.

You'll need fresh rosemary sprigs that are fresh enough to have pliable stems, or if they're a little past their prime, soak them in warm water for 10 minutes to loosen them up a bit. Clean your portobello caps very well, then bend a rosemary sprig to make an arc, place it in the curve of the cap's underside so that it curls around, and release. Repeat with another sprig on the other side to make what looks like a little herb crown.

Rub the caps generously with olive oil, sprinkle with salt and pepper and cook on a medium-hot grill for 5-7 minutes or until soft and slightly charred, then flip over and cook for another 3 minutes. Don't overcook them — they get soggy fast and if that happens the rosemary will probably fall out and your Instagram shot will be lame. But you can stuff it back in until photo time is over.

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