• Several Parge Portabellos
  • Butter
  • Garlic
  • Celantro Garnish


I had this in a restaraunt called ""Il Fungio"" (spelling may be wrong) on the edge of a lake in Chapultipec Park in Mexico City. They did it tableside. Very simple but tasty!

Cleam and remove stem from Portabellos. Heat a saucepan and melt a good quantity of butter in it. When the butter starts bubbling add two or three cloves of garlic, minced. Add the mushrooms and saute until slightly browned and heated throughout. Serve sliced very thin on a plate with cilantro.

It was a great appetizer, and had the texture and flavor of tender steak.

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Submitted 6/13/05.
Source: Il Fungio Rest. (Mexico City)
Submitted By: Hardy Haberman
Grilled Portabello