Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

This is a delicious recipe.  It is also a utilitarian recipe.  By utilitarian I mean, we love this preparation, so we typically make it in bulk and just happen to have a few portobello mushrooms laying around, marinating in the fridge, waiting for culinary creativity to happen.  We are continually surprised by how much they contribute to some of the most random and unusual combinations, as they’re called up from the reserves to active duty.  Think of this recipe as good on its own, but perhaps better used as a tool – a “ringer,” of sorts – used to tie flavors or ingredients together as a small part of a larger dish, like we did here and  here.

Let’s get started…

Grilled Portobello Mushrooms

1. Remove the stem of each cap and place, gills up, on your prep surface.

Grilled Portobello Mushrooms

2. Smear the minced garlic into the gills of the cap.

Grilled Portobello Mushrooms

3. Sprinkle the mushroom cap with salt and pepper,

Grilled Portobello Mushrooms

thyme, and

Grilled Portobello Mushrooms

fresh rosemary into the gills, as well.

Grilled Portobello MushroomsGrilled Portobello Mushrooms

4. Place caps in a plastic ziplock bag of appropriate size and add the liquid ingredients. In this example we used balsamic vinegar and extra virgin olive oil.

Grilled Portobello Mushrooms

5. Suck as much air out of the bag as possible and seal.

Grilled Portobello Mushrooms

6. Marinate for at least an hour or for as much as several days.  These have been marinating for 3 days.

Grilled Portobello Mushrooms

7. Pre-heat the grill and place mushrooms on grill.

Grilled Portobello Mushrooms

 

Grilled Portobello Mushrooms

8. Grill for approximately 5-7 mins. per side over medium/high heat or until the caps release some of their moisture and get some grill marks.  Be careful not to burn them.

Grilled Portobello Mushrooms

9. Slice thinly, on the bias, and incorporate into dishes in ways only limited by your creativity.

Grilled Portobello Mushrooms
 
Prep time
Cook time
Total time
 
Recipe time does not include time for mushrooms marinating. Please allow time for this step from a couple of hours to a few days.
Author:
Serves: 2-4 depending on portions
Ingredients
  • 2 Portobello mushrooms
  • 2 tablespoon garlic, minced
  • ½ teaspoon thyme, dried
  • 1 teaspoon rosemary, fresh and minced
  • several dashes of soy sauce
  • ⅓ cup of balsamic vinegar
  • ⅓ extra virgin olive oil
  • kosher salt
  • freshly-cracked black pepper
Instructions
  1. Remove the stem of each cap and place, gills up, on your prep surface.
  2. Smear the minced garlic into the gills of the cap. Sprinkle the thyme, rosemary, salt, and pepper into the gills, as well.
  3. Place caps in a plastic ziplock bag of appropriate size and add the liquid ingredients.
  4. Suck as much air out of the bag as possible and seal.
  5. Marinate for at least an hour or for as much as several days.
  6. * I prefer these grilled but they are just as good sautéed
  7. When ready to cook, remove from marinade and grill for approximately 5-7 minutes per side over medium/high heat or until the caps release some of their moisture and get some grill marks. Be careful not to burn them.
  8. Slice thinly, on the bias, and incorporate into dishes in ways only limited by your creativity.

Our whole family enjoys these mushrooms. Charlie and Mary Stewart are big fans of this preparation and Danielle and I love the depth of flavor that these mushrooms have added to many dishes. Do you enjoy mushrooms? Our house loves mushrooms cooked a variety of ways. In the next few days we will post recipes that use this mushroom preparation like we did here and  here.

 

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