TOPPINGS: garlic aioli sauce, thinly sliced cucumbers, sliced tomatoes, Sabra Roasted Garlic Hummus Dip and spinach
PREP AND GRILLING: Remove stem by laying the mushroom on its back and gently bend and pull the stem. It will easily detach. Take a spoon and gently scrape out the gills. Brush portobello mushroom with Schnucks olive oil and sprinkle with salt and pepper. Grill portobello, smooth side down, over direct heat for 6 to 8 minutes or until tender.