Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio
“Mushrooms turn into crispy, smoky flavor bombs on the grill,” says Brad Leone. “I keep them in big pieces so they don’t fall between the grates. This dish is basically grilled antipasto. Easy, hearty, and it can stand up to the hot weather if you make it ahead and it’s sitting there on the picnic table or whatever.”