When it comes to learning how to grill (especially with charcoal), the common perception is that all you need to do is learn to not burn your burgers and dogs. Well…yes, that is definitely the case. But too many people miss out on some really great adventures because they lack imagination and creativity. Grilled portobello mushrooms are a prime example.
Don’t laugh or dismiss this as some stupid ‘fancy dish'; these things are outta sight! Our twist on them is that this recipe calls for marinating those mushrooms. As usual, this is a simple recipe that produces some outstanding results. Take a look.
Grilled Marinated Portobellos
(Yield: 2 Servings)
1 lb portobello mushrooms,sliced – thick
1/2 t salt,or to taste
1 white pepper,freshly ground
1 T olive oil
3 oz extra-virgin olive oil
2 limes,juice of
1 clove garlic,minced
1 sm shallot,chopped
1 t fresh rosemary,chopped
1 t fresh parsley,chopped
(feel free to improvise on the marinade)
Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 min or until soft. Let cool.
MARINADE: In shallow platter, mix together marinade ingredients.
mushroom slices. Marinate at least one hour. Serve chilled.
See? Nice, quick & easy. And as an added bonus, here’s another way to grill ’em, courtesy of southernfood.about.com/ by Diana Rattray.
(This is one of those dishes that I learned to add to my bag of tricks over time. I truly wish I had been more open minded earlier, but you live & you learn.)
Grilled Portobello Mushrooms
- 12 large portobello mushrooms
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, smashed and minced
- black pepper
Portobello mushroom recipe serves 6.