Grilling is an easy way to cook portobello mushrooms for use in a variety of main courses and side dishes. Grilling enhances the natural flavor of the mushrooms without the need for an abundance of spices or other ingredients. Grilled portobello mushrooms can be used as vegetarian burger patties; served tossed with feta or mozzarella cheese, shallots and heirloom tomatoes for a summer salad; or simply enjoyed as a side dish for grilled meats and vegetables.
Heat the barbecue over medium heat, or approximately 225 to 250 degrees Fahrenheit, for 15 minutes with the top closed.
Cut the stems off the mushrooms with a sharp knife.
Use a clean food brush to remove any dirt from the top and bottom surfaces of the mushrooms, taking care to clean the edges under the mushrooms' tops.
Brush the mushrooms lightly on both sides with extra-virgin olive oil or a mixture of extra-virgin olive oil and unsalted butter.
Sprinkle both sides of the mushroom caps with kosher or sea salt and freshly ground black pepper to taste, along with any fresh or dried herbs you want to use.
Brush the grill lightly with extra-virgin olive oil. Place the mushrooms on the grill.
Cook the mushrooms for five minutes. Using a pair of heavy metal tongs, turn them over for an additional five minutes.
Remove the mushrooms from the grill and place them on a large serving platter or individual serving plates. Serve immediately while warm, or allow the mushrooms to cool to room temperature before slicing them for adding to cold dishes.
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- Basil, oregano, thyme and parsley all pair particularly well with portobello mushrooms. Try to incorporate any flavors used in the mushrooms into other dishes you will be serving to tie the meal together.
- Red wine complements the flavor of grilled portobello mushrooms, depending on what other food items you serve with them.
- Do not rinse portobello mushrooms to remove dirt. They will lose flavor and may become soft and soggy, which can slow down the cooking process due to the added moisture.
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."
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