Even though JP and I don't have an outdoor space for a barbecue, we still do plenty of grilling with the help of our stovetop grill pan. It's got the raised bars and everything, so everything gets that outdoor barbecue look without the hassle of charcoal!
It came in really handy with these grilled Portobello mushrooms with peaches. These are great for the summer! If I had a proper grill, I would make these weekly, and just switch up the toppings according to who was there and what was on sale at the grocery store. This week, JP and I used peaches, Roma tomatoes, store-bought guacamole, HUGE mushrooms, and those sandwich thin things (really skinny whole wheat buns...they're good toasted!). The marinade that goes on top of the peaches and mushrooms has a bit of tartness from the lemon, and the rosemary adds a lovely aromatic quality. We each had two! Paired with sweet potato fries, this meal is a home run for the summer.