Garlicky Grilled Portobellos with Breadcrumbs

Toasted breadcrumbs and a lemon-garlic dressing make a flavorful topping for meaty grilled portobellos. Serve as an appetizer or vegetarian main course with a salad.

• 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
• 1/4 cup extra-virgin olive oil; more for brushing
• Kosher salt and freshly ground black pepper
• 1/2 cup very coarse fresh breadcrumbs
• 1-1/2 Tbs. minced garlic
• 2 Tbs. dry white wine
• 1 Tbs. fresh lemon juice
• 2 Tbs. finely chopped fresh flat-leaf parsley
• Pinch of crushed red pepper flakes

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.

Position a rack in the upper third of the oven and heat the oven to 350°F.

Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more.

In a small bowl, toss the breadcrumbs with 1 Tbs. of the oil; transfer to a small rimmed baking sheet and bake, stirring occasionally, until golden, about 7 minutes.

In an 8-inch skillet, heat the remaining 3 Tbs. of the oil over medium-low heat. Add the garlic and cook, stirring occasionally, until golden, about 2 minutes.

Add the wine and lemon juice and simmer vigorously over medium heat for 1 minute. Off the heat, stir in the parsley, red pepper flakes, and 1/2 tsp. salt.

Arrange the portobellos gill side up on a plate. Drizzle with the dressing, sprinkle with the breadcrumbs, and serve.