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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Vegan & Vegetarian

Grilled Portobello Mushroom on Basil Leaves


Screen shot 2013-11-02 at 1.46.58 PM
Screen shot 2013-11-02 at 1.46.58 PM

Grilled Portobello Mushroom on Basil Leaves


  • 4 Portobello mushrooms
  • a bunch of large basil leaves
  • half a cup of extra virgin olive oil
  • sea salt and cracked black pepper
  • 3 garlic cloves


I peeled the portobello mushrooms and removed their storks. In a bowl I soaked the portobello mushrooms in the extra virgin olive oil and massaged every last bit of the oil into each mushroom. I add shredded basil leaves taken from the smaller leaves that are too small to use as the wafer on which I would later serve the grilled portobello mushrooms on. I diced up the garlic cloves and sprinkle over the portobello mushrooms. I add the sea salt and cracked black pepper and then place on a hot grill on the BBQ. I like to cook the mushrooms for at least 2 minutes on either side.

Once removed from the grill I placed the portobello mushrooms onto shallow dish and sliced into pie shapes. I tend to cut approximately 8 pieces per mushroom. With the juices oozing out of the cut mushroom, the pieces marinate in the amazing combination of flavors. I then place each pie piece on an individual basil leaf and serve.