Grilled Portobello Mushrooms are one of the simplest and most versatile grilled foods. I love to make extra mushrooms and then use them for sandwiches and salads throughout the week. Vegans and vegetarians enjoy grilled portobello mushrooms because they have a meaty texture and are perfect on a bun. I love chopping grilled portobellos topped on an arugula salad with blue cheese or feta and a creamy yogurt dressing. Another salad idea is chopping leftover chicken souvlaki and grilled portobello mushrooms and adding tomatoes and cucumbers and topping with fresh pesto. These mushrooms are also amazing in a pasta topped with lots of garlic and olive oil. We also make a pizza topped with sun-dried tomatoes, fresh figs grilled portobello mushrooms, balsamic vinegar and gorgonzola cheese. Honestly though, these mushrooms are pretty awesome by themselves and we have to really make a lot of them in order to have leftovers because they are always so popular with our guests.
Preparation of grilled mushrooms are quite simple. I start off by breaking the golden rule and washing the mushrooms instead of wiping them with a paper towel. I am going to put them in a marinade anyways so I feel like washing them is fine. I don’t let them soak in water, but hold them under running water until the dirt has washed off. You can marinate these in a bowl, but I usually put them in a ziploc bag. They only need half an hour to an hour of marinating. Usually, I marinate my vegetables first and by the time everything else is prepped and ready to go, the mushrooms have soaked in plenty of the tasty marinade.
When grilling, I recommend grilling them whole. Start with the rounded part of the mushroom sticking up on the grill. When I flip the mushrooms I pour some of the marinade into the bowl of the mushroom and let it soak in as the mushroom continues cooking. This ensures a very moist and succulent mushroom cap.
Once you are done cooking, slice the mushrooms however you want and serve right away. Enjoy!
Here are some other recipes to serve with the portobellos:
Photo by Christine Dutton