The large size and meat-like texture of a portobello mushroom allows it to stand up well to the grilling process. Portobellos make a simple burger substitution for vegetarians or for those looking for a lighter main course option. You can also dice the grilled mushrooms and use them on sandwiches or in salads. The mushrooms blend well with a variety of seasoning options. The toppings you use on your portobellos also help flavor the meat-free grilling option.
Step 1
Remove the stems from the mushroom caps, being careful not to break the cap. Rinse the mushrooms under cool water. Rub the caps gently to remove any dirt.
Step 2
Stir together the melted butter, olive oil, lemon juice and seasonings in a bowl. Arrange the mushrooms in a shallow baking dish or bowl so they are flat.
Step 3
Pour the oil mixture over the mushrooms, using a brush to cover all surfaces of the mushroom caps. Soak the mushrooms for at least 30 minutes so they take on the flavor.
Step 4
Brush the grill grate lightly with oil before placing it over the heat. Allow the rack to heat fully before grilling the mushrooms.
Step 5
Place the portobello mushrooms with the top of the cap on the grill. Drizzle the remaining oil mixture on the mushrooms. Grill for five minutes before turning the mushrooms carefully with grilling tongs.
Step 6
Drizzle more of the marinade on the mushrooms periodically as they grill so they don't become too dry. Grill another five minutes. Remove the portobello mushrooms from the grill when they are tender and browned.
Tips and Warnings
- Balsamic vinegar mixed with olive oil and seasonings is another marinade option for portobello mushrooms. Add a slice of cheese to each mushroom for the last minute of grilling, if desired.
Things You'll Need
- 4 tbsp. melted butter
- 1/3 cup olive oil
- 2 tsp. lemon juice
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Bowl
- Brush
- Shallow dish
- Oil
- Grilling tongs
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