Grilled Portobello Mushrooms

palatablepastime

11 years ago

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Grilled Portobello Mushrooms make a great vegetable side or can serve as the centerpiece in a vegan burger.

Grilled Portobello Mushrooms

by Sue Lau | Palatable Pastime

This week, as part of the Sunday Supper movement, I have set about to create a recipe using five ingredients or less, where water, salt, pepper and oil are designated as “freebies”. I use only five, since I figure that to be fair, the freebie oil should be a small amount for coating cookware or brushing a grill. The amount I list is a bit more than that, since it is part of a marinade. No water is needed in this, and if you prefer, feel free to add a little salt and pepper but I didn’t find myself needing it. As well, any ingredients used to make a mushroom burger are strictly optional, but include those because that type of sandwich makes a perfect sandwich at a cookout for my vegan friends and family.

Mushroom Grilling

The great thing in this recipe is obviously the simplicity. I can throw this together in about 5 minutes and let it sit in the marinade for the afternoon, pulling them out in time to grill. And the cook time is short- I cook until I can easily slip a paring knife in and out of the center where the stem was, since that is the thickest part. That it is tender in the center actually trumps the grilling time, since some mushrooms are just a bit bigger or thinner than others, so times vary.

I do really love how fast these are to make. It seems that over the past month or so I have been extremely busy with this or that, and it has left much less time for cooking dinner. In times like these, I often find myself turning to easy to grill items, and in this case, I grilled these with some cooked bratwurst, and also grilled corn.

Grilled Mushrooms with Grilled Brats

Also, I love getting outdoors to cook. Can I whine that the fan on my a/c is acting up again? Second time in a month, and it won’t be until tomorrow that the repairman returns to cover his work. So life in the kitchen itself has been minimal, even though it is my “zone” so to speak. I have a story about one of my cats, Jackie Panzer, who is terribly frightened by thunder. And we have had a few of those recently (I had some major damage to my patio area from storm wind microbursts which tossed a 7 foot bay leaf tree which weighs, oh, I don’t know, maybe 150-200 pounds with pot, several feet across the patio, and yet a 1 pound pot of herbs a few feet away sat undisturbed). That same storm flipped cars up in the Beavercreek Ohio area. I might normally feel terribly unlucky considering the damage, but my car is quite all right. But anyway, with Jackie, he hides. And if he can’t find me, he will hide right in front of the stove where he expects to find me. Poor little blighter. I wish I could offer him more comfort and assurance, but I can’t always be right there!

Grilled Portobello Mushrooms

Servings: 2
Time: 15mins
Difficulty: easy
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Inactive prep (marinate): 4-6 hours

Active prep & cook time: 15 minutes

Ingredients:

2 large portobello mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary

Method:

Whisk together the olive oil, balsamic vinegar, garlic and rosemary in a small bowl.
Brush off mushrooms and trim the stem close to the cap. You can rinse these if they are especially soiled since they will be going into the marinade straight away.
Put mushrooms and marinade in a ziplock bag, squeezing out excess air, and refrigerate for several hours.
Prepare outdoor grill (gas or charcoal) and grill caps 10 minutes, or until fork tender in the center, turning once. You can baste with extra marinade if you wish.
Serve these as a vegetable side dish, or put them on sandwich buns with burger type toppings (lettuce, tomato, onion, etc.)

From the kitchen of palatablepastime.com

Celebrating 5-ingredient Recipes

As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite recipes using five ingredients or less.

Special thanks to T.R. of Gluten Free Crumbley for graciously hosting this event and working so hard to make sure all the I’s are dotted and T’s are crossed. It’s a big group and a ton of work to keep all together! Thanks so much.

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