Grilled Sausage and Mushroom Bowls

By JoyT

Stovetop instructions: Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.

Ingredients

• 4 cups cooked wild rice
• 1/2 cup Churriguera, pesto, or other favorite flavorful sauce
• 1 pound cremini or baby Bella mushrooms
• 2 heads romaine lettuce
• 1 bunch green onions
• 2 1/2 tablespoons olive or Avocado Oil
• 4 chicken or pork sausages, any favorite kind
• Salt and pepper

Preparation

Step 1

Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.


The Rice can be made a couple days in advance. Reheat before serving.

2 Preheat your grill:

Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort.

Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill.

Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!).

In a small bowl, mix two and a half tablespoons oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside.

Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill.

Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side.

6 To serve