Grilled Portobello Mushrooms
9 Ingredients | 50 minutes
Every year when the weather turns warm, cooking grilled vegetables outside or on the porch becomes a side dish paradise. Standing outside with white wine in one hand and flipping grilled portobello mushrooms with the other feels like whatever happens today, everything will be fine as long as you can do this quiet, blissful thing for yourself. This recipe also works well for a grilled portobello mushroom burger. Stack each grilled mushroom on a bun with a slice of cheese.
Auteur: Well Plated
- 4 portobello mushrooms (large, stem and gills removed, wiped clean) 59 ml balsamic vinegar 1 tablespoon extra virgin olive oil 1 tablespoon low-sodium soy sauce 1 tablespoon fresh rosemary (chopped, or 1/2 teaspoon dried)
- 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper (optional, plus extra to taste) canola oil (for grilling)
PREPARATION
STEP ONE: Prepare the mushrooms. Start by removing and discarding the stems. Gently rub the dirt off the hats with a paper towel. Lightly scrape around the bottom of the hats with a small spoon to remove the gills. The gills are edible, but, well, strange and when you put them in the pan, they give your recipe a dark, unsavory hue. If the gills don't bother you, you can leave them.
STEP TWO: Cook the mushrooms. You can cook them on an indoor or outdoor grill, and because we don't fuss about the internal temperature, you don't have to worry about food safety. In a shallow bowl, whisk together the marinade ingredients. Choose a bowl large enough for the mushrooms in a single layer. Place the mushrooms in the marinade and cover both sides. A quick 10-minute marinade will do, although you can let them marinate for up to 30 minutes if you're busy preparing other elements of the meal. Do not exceed 30 minutes or the portobellos will become too salty. Place the mushrooms on the grill and brush with the marinade while they cook.
STEP THREE: Fry for 3-4 minutes on each side. BOOM. Dinner, ready.
To serve:
You can serve these grilled portobello mushrooms on their own or with a hearty topping like the spicy avocado sauce used for this cauliflower steak.
Full recipe HERE:
