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- 4 portabella mushroom caps, cleaned
- 1/3 cup sun dried tomato dressing
- 2 teaspoon fresh thyme leaves
- ½ teaspoon lemon zest
- Pinch salt and pepper
- Combine mushrooms and dressing in a medium bowl. Cover and refrigerate for 10 to 15 minutes.
- Preheat barbeque to medium high and lightly oil grill. Place mushrooms on grill, grill side up, top each with 1 tablespoon of the dressing, close the lid and cook until mushrooms are tender and begin to release juices, about 7 minutes. Remove from grill and let them sit in a bowl for a few minutes.
- Meanwhile, mix together the thyme and lemon zest. Slice the mushrooms and place on a platter. Season with salt and pepper and garnish with herb mixture.