Portobello mushrooms are known as the "meat" of the mushroom world because of their juicy, thick texture and their savory meaty flavor. You can grill portobello mushrooms just like a cut of meat, and they will come off the grill juicy and flavorful, with a marinade or without one. Portobellos make a healthy alternative to beef for a sandwich, salad or even in soups, and they are a great way to cut down on your fat intake without sacrificing flavor.
Step 1
Preheat your propane or flat-top grill to high heat, or 400 degrees.
Step 2
Place your sauté pan on your propane grill or work directly on your flat-topped grill. Pour olive oil in the pan or on the grill and sauté garlic until it begins to turn brown and makes popping noises on the grill. Add red pepper flakes to the oil for a spicy kick.
Step 3
Add diced portobello mushrooms to the garlic and oil. Arrange them flat, and try not to overlap the mushroom pieces. Sauté them for two minutes and do not stir them; if you stir them, the mushrooms will release their juices and dry out. After two minutes, stir them and continue to sauté them for five more minutes.
Step 4
Take the mushrooms out of the pan or off the grill with your spatula, and season them with salt and pepper to your taste. Serve them immediately.
Things You'll Need
- Sauté pan and propane grill or
- Flat-top grill
- 6 tbsp. olive oil
- 12 cloves of garlic, peeled and minced
- 1/2 tsp. red pepper flakes, optional
- 1 1/2 lbs. portobello mushrooms, wiped clean and diced into 1/2-inch pieces
- Spatula
- Salt and pepper to taste
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