Sarah Brown
Grilled portobello mushrooms are a tasty treat, but do you keep the stems on or take them off? Well, it depends on your preference. Some people like to remove the stems because they can be a bit woody and fibrous, making the mushrooms tricky to eat and cook evenly. Plus, the gills can turn a bit crispy and charred, and some people think they taste better without them. But if you're happy to leave them on, go for it! Just remember to give your mushrooms a good wipe before you start—they're super absorbent, so no washing!
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What You'll Learn
Removing the stems
While the stems of portobello mushrooms are edible, they can be woody and fibrous, making them harder to eat and challenging to grill evenly. Therefore, it is generally recommended to remove the stems before grilling portobello mushrooms.
To remove the stems, gently hold the cap and pull out the stem. You can also gently twist the stem to remove it. After removing the stems, use a small spoon to lightly scrape around the underside of the caps to remove the gills, which can become soggy if left intact. This step is especially important if you plan to stuff the mushrooms, as the gills can get in the way of other ingredients.
Once the stems are removed, you can choose to discard them or reserve them for another use. Some cooks recommend using a wet towel to remove any remaining dirt from the flesh and gills of the mushroom after stem removal.
Leaving the stems intact can make it difficult to achieve even grilling, as the mushrooms may not lie flat on the grill. Removing the stems also allows for better absorption of marinades, enhancing the flavour of the mushrooms.
In summary, removing the stems of portobello mushrooms before grilling is generally recommended to facilitate even cooking, improve flavour absorption, and create a more appealing presentation.
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Marinating the mushrooms
Portobello mushrooms are a tasty treat, especially when grilled. The key to achieving mega mushroom success is to enhance their flavour with a basic portobello mushroom marinade.
Firstly, clean the mushrooms by removing and discarding the stems and using a paper towel to gently rub off any dirt from the caps. You can also use a small spoon to lightly scrape around the underside of the caps to remove the gills. The gills are edible, but they can turn your recipe a dark, unappetizing hue. If the gills don't bother you, you can leave them on.
Now, let's talk about the marinade. A simple marinade can include balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. You can also add some shredded Parmesan cheese to your marinade for an extra kick of flavour. Whisk all the ingredients together in a shallow dish, large enough to hold the mushrooms in a single layer.
Once you have prepared your marinade, it's time to add the mushrooms. Place the mushrooms in the marinade, ensuring that both sides are coated. Let the mushrooms sit in the marinade for around 30-40 minutes in the refrigerator. Do not let them sit for longer than 40 minutes, as the mushrooms will start to turn rubbery.
While the mushrooms are marinating, you can prep your grill. Preheat your grill to 450 degrees Fahrenheit. Once the grill is hot, place the mushrooms on it and brush them with the remaining marinade as they cook. Grill the mushrooms for 4-5 minutes on each side, or until they have reached your desired level of doneness.
And that's it! You now have delicious, flavourful grilled Portobello mushrooms that can be enjoyed as a side or in a bun.
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Grilling the mushrooms
Grilled Portobello mushrooms are a delicious and healthy side dish or meatless main course that can be prepared in under 15 minutes. They are large mushrooms with a rich umami flavour and a meaty texture when grilled. The mushrooms can be marinated in a variety of sauces and spices to enhance their flavour, such as balsamic vinegar, soy sauce, olive oil, lemon juice, garlic, and salt.
To grill Portobello mushrooms, first prepare the mushrooms by removing the stems and using a small spoon to scrape out the gills under the cap. The stems and gills are edible but can be challenging to eat and may affect the evenness of grilling. Clean the mushroom caps with a damp paper towel to remove any dirt. You can also reserve the stems for another use, such as adding them to a stock or soup.
Once the mushrooms are prepared, you can marinate them in your chosen sauce. A quick marinade of 10 to 30 minutes is usually sufficient, but be careful not to exceed 30 minutes as the mushrooms may become too salty. During this time, heat your grill to a medium-high heat of 375º to 400ºF. It is recommended to oil the grill grates with a paper towel dipped in vegetable oil to prevent sticking.
After marinating, place the mushrooms on the grill, stem-side up, and brush them with additional marinade as they cook. Grill for 4 to 5 minutes on each side, until tender and lightly charred. For a more charred finish, leave the mushrooms on the grill for a little longer. You can also gently press on the mushrooms to flatten them after the first 1-2 minutes of grilling to promote even cooking, but be gentle to avoid breaking the mushrooms.
Portobello mushrooms are a versatile dish that can be served as a side, chopped up and added to other recipes, or enjoyed as a light main course. They can also be used as a vegetarian burger by sandwiching them in a bun with lettuce, tomato, ketchup, and mustard.
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Using the stems for sauce
When grilling portobello mushrooms, it is recommended to remove the stems and gills before cooking. The stems are harder to eat and can make grilling evenly quite challenging. However, instead of discarding the stems, they can be reserved for other uses, such as making a delicious sauce.
Portobello mushroom stems can be used to make a creamy, decadent sauce that pairs well with steak, Portobello Ravioli, or even as a dip for French bread. Here's a simple recipe using the stems:
Portobello Mushroom Sauce
Ingredients:
- Portobello mushroom stems
- Butter
- Port
- Cream
- Basil
- Onion (optional)
- Garlic (optional)
- White wine (optional)
Instructions:
- Clean the mushroom stems and chop them into small pieces.
- Melt butter in a skillet over medium heat.
- Add the mushroom stems and cook until tender.
- Stir in port and simmer until the liquid reduces by half.
- Add cream and continue to simmer until the sauce thickens into a gravy-like consistency.
- Just before serving, stir in chopped basil for added freshness.
For extra flavour, you can also sauté the mushroom stems with onion, garlic, and white wine before adding the cream, as suggested by another source. This sauce can be made vegan by substituting vegan butter and plant-based cream alternatives.
So, the next time you grill portobello mushrooms, don't discard those stems! They can be transformed into a tasty sauce to elevate your meal.
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Serving suggestions
Grilled portobello mushrooms are a delicious and healthy side dish or meatless main course. They can be served in a variety of ways, each promising a burst of flavour.
Firstly, it is important to prepare the mushrooms. The stems should be removed, as they are generally harder to eat and can make grilling evenly a challenge. The mushrooms can then be marinated. A quick marinade is all you need—a simple combination of balsamic vinegar, olive oil, lemon juice, and garlic. For an extra kick of flavour, add some soy sauce and spices such as garlic powder and black pepper. You can also experiment with different marinades, such as cucumber yoghurt sauce, chimichurri, pesto, avocado dressing, or marinara.
Once the mushrooms are ready, place them on a hot grill, preferably at around 400 degrees Fahrenheit. Grill for 4 to 5 minutes on each side, until tender and lightly charred. For a more charred finish, leave them on the grill a little longer.
Now, the fun part—serving! Here are some mouth-watering suggestions:
- Sandwiches and burgers: Portobello mushrooms are a fantastic vegetarian option for sandwiches and burgers. Try them in a bun with lettuce, tomato, ketchup, and mustard, or simply with some mayonnaise.
- With grains: These grilled mushrooms can be served as a flavourful vegetable main over grains, such as rice or quinoa. Top with any of the suggested sauces for an extra punch.
- As a side: Grilled portobellos make a delicious and healthy side dish to any meal. Serve them alongside some grilled vegetables or a fresh salad for a complete experience.
- Stuffed: For a heartier option, try stuffing your grilled portobello mushrooms. Remove the gills under the cap to create a pocket for your favourite stuffing. Cheese, spinach, and artichokes are just a few suggestions for a tasty filling.
There you have it! Grilled portobello mushrooms are a versatile and satisfying addition to any meal. Enjoy experimenting with different serving suggestions and creating your own unique combinations.
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Frequently asked questions
Yes, it is recommended to remove the stems before grilling portobello mushrooms. The stems are woody and fibrous, making them harder to eat and creating a challenge for even grilling.
To remove the stems, gently hold the cap and pull the stem out. You want to achieve a clean line, so be careful not to tear the mushroom cap.
You can grill the stems separately, chop them up and sauté them, or use them in another recipe. They go well with eggs.
After removing the stems, you can marinate the mushrooms or simply brush them with oil and season with salt and pepper before placing them on a preheated grill. Grill for about 8 to 10 minutes, flipping halfway through, until tender and lightly charred.
To ensure even grilling, it is recommended to start with the gill side up so that the liquid pools in the cap. After a few minutes, flip the mushrooms to drain the liquid and continue grilling until they are cooked to your desired level of doneness.
