Grilled Portobello Mushrooms
Portobello mushrooms are as versatile as vegetables come. Sliced, they're a delish companion to any main dish as well as a fabulous filling for an omelet, frittata, or quesadilla. Oh yeah, they're also a great topping for your pasta or pizza.
- 4 medium to large portobello mushrooms
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon bottled minced garlic
- ½ teaspoon salt, soy sauce or tamari
- ¼ teaspoon pepper
Rinse the mushrooms quickly under running water.
Remove the stems and discard or reserve for another use.
In a large resealable plastic bag, combine the remaining ingredients, shaking well to mix.
Add the mushrooms; turn to coat with the marinade.
Refrigerate for one hour, turning the bag occasionally.
When ready to cook, prepare the grill to medium heat.
Place the mushrooms, top side up, directly on the grill or in a grill basket.
Cook the mushrooms for five minutes on each side or until lightly charred on the outside and tender on the inside.
- Try sprinkling them with dried herbs, like basil, thyme and tarragon, before serving. Yum!
- Whole portobellos on a toasted bun with condiments make great vegetarian "burgers."
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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