Emma Wilson
Portobello mushrooms are a versatile ingredient, perfect for vegetarians and meat-eaters alike. They have a distinct flavour and meaty texture, making them a great substitute for meat in burgers, tacos, and sandwiches. Grilling portobello mushrooms is a quick and easy way to cook them, and they can be ready in as little as 10 minutes. Before grilling, the mushrooms should be cleaned, and the stems and gills removed. They can then be marinated in a variety of different sauces, including olive oil, balsamic vinegar, garlic, and herbs. Once grilled, portobello mushrooms can be served hot or cold, as a side dish or main course.
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What You'll Learn
Choosing the right mushrooms
Portobello mushrooms are available in a variety of sizes, making them great for complete meals or appetizers. They are known for their meaty, rich flavour and are naturally low-carb, keto-friendly, and gluten-free.
When selecting Portobello mushrooms, look for caps that are firm to the touch and uniform in colour. Spotty mushrooms are likely old, so avoid those. Their texture should be dry, and slimy mushrooms should be avoided. There are brown and white Portobello mushrooms, with the brown variety having an earthy taste and the white ones having a delicate, mild flavour.
Before grilling, you can remove the stems by gently twisting and pulling them out. The stems are edible, but they can be tough and fibrous. The gills are also edible, but they release a dark-coloured liquid, so you may want to scrape them off with a spoon.
Portobello mushrooms are versatile and can be grilled, baked, or air-fried. They can be used as a meatless main course or added to veggies, pasta, or protein. They can also be made into burgers, tacos, or sandwiches.
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Preparing the marinade
Once you've gathered your ingredients, it's time to mix them together. Whisk or stir them in a small bowl until they are well combined and emulsified. You want the mixture to be smooth, resembling a loose Dijon mustard.
Now that your marinade is ready, it's time to prepare your mushrooms. Portobello mushrooms are ideal for grilling because of their meaty texture and distinct flavor. Look for firm, dry mushrooms with uniform color. Avoid any that are slimy or spotty, as these are likely old.
Before marinating, gently wipe the mushrooms with a damp paper towel to remove any dirt or debris. You can also remove the stems by gently twisting and pulling them out. If you want to remove the gills, use a spoon to scrape them away gently.
Finally, it's time to apply the marinade. Use a basting brush to coat the mushrooms generously. Make sure to get all sides of the mushrooms, and don't be afraid to use a generous amount of marinade. Once they are well-coated, let the mushrooms sit for at least 30 minutes to absorb the flavors.
You're now ready to grill your portobello mushrooms!
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Cleaning and seasoning
Portobello mushrooms are a versatile ingredient, perfect for vegetarians and meat-eaters alike. They are known for their meaty, rich flavour and are a great option for a BBQ.
When selecting portobello mushrooms, choose those that are firm to the touch and uniform in colour. Avoid any that are spotty or slimy. To clean the mushrooms, use a damp paper towel to gently wipe away any dirt from the caps. Mushrooms are highly absorbent, so avoid washing them under running water as they can become soggy. If you do need to wash them, dry them thoroughly afterwards.
Once cleaned, gently twist or cut off the stems. The stems are edible, but they can be tough and fibrous. You can grill them separately or chop and sauté to serve with eggs. The gills are also edible, but they may release a dark-coloured liquid, so some people prefer to scrape them out with a spoon.
To season the mushrooms, make a marinade with oil, vinegar, garlic, and your choice of fresh herbs. You can also add salt, pepper, and other spices. Place the mushrooms in a large sealable plastic bag and pour in enough olive oil to coat them, along with your chosen seasonings. Seal the bag and shake to ensure the mushrooms are evenly coated. Refrigerate for a few hours to allow the flavours to infuse.
Alternatively, you can brush the marinade onto the mushrooms just before grilling. This method still adds flavour, but it won't penetrate as deeply as the bag method.
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Grilling techniques
Portobello mushrooms are a great option for grilling. They are known for their meaty, rich flavour and are incredibly versatile. You can grill them as a side dish or main course, and they pair well with countless other foods.
When selecting portobello mushrooms, look for caps that are firm to the touch and uniform in colour. Avoid spotty or slimy mushrooms, as these are likely old. You can remove the stalks to make grilling easier, and you can also remove the gills if you prefer, although some people choose to keep them for added flavour.
To clean the mushrooms, use a damp paper towel to gently wipe away any dirt from the caps. Mushrooms are highly absorbent, so it's best to avoid washing them under running water, as they can become soggy.
There are several techniques you can use to grill portobello mushrooms:
- Marinade: One popular method is to create a marinade and coat the mushrooms before grilling. This adds flavour and moisture to the mushrooms. A simple marinade can be made by combining olive oil, balsamic vinegar, garlic, and herbs. You can also experiment with other ingredients such as nutritional yeast, rosemary, or lemon juice. Coat the mushrooms with the marinade and allow them to sit for at least 30 minutes before grilling.
- Grilling time and temperature: Preheat your grill to high heat. Place the mushrooms on the grill, gill-side down, and cook for 5 to 7 minutes per side. Flip them occasionally to ensure even cooking. Portobello mushrooms are hard to overcook, so don't be afraid to keep them on the grill until the edges are crispy.
- Flattening: After the first 1-2 minutes on the grill, you can gently press on the mushrooms to flatten them. This promotes even grilling, but be gentle to avoid breaking the mushrooms.
- Resting: Once the mushrooms are grilled to your desired level of doneness, remove them from the heat and let them rest for a few minutes. This allows the juices to settle and enhances the flavour.
- Stuffing: Portobello mushrooms can also be stuffed with various fillings before grilling. You can remove the stems and gills to create more space for the filling. Popular stuffing options include cheese, herbs, breadcrumbs, bacon, and green onions.
- Grilling tools: You can place the mushrooms directly on the grill grates, but using a grill-safe pan can make the process easier. Look for a pan with holes in the bottom to ensure even cooking and a nice sear on the mushrooms.
Portobello mushrooms are a versatile and flavourful addition to your grilling repertoire. Experiment with different marinades, stuffing options, and serving suggestions to find your favourite way to enjoy them.
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Serving suggestions
Grilled portabella mushrooms are a versatile dish that can be served as a side or a main course. They are a great vegetarian option and can be used as a meat substitute in burgers.
For a simple side dish, grill the mushrooms and serve them as they are. If you want to get a little more creative, you can fill the grilled mushroom caps with crumbled feta and serve them on top of a mushroom and cheese risotto, alongside a simple side salad.
You can also serve grilled portabella mushrooms as a burger. For this, you can top the mushrooms with zesty ranch dressing, mixed greens, red onion, avocado, or spinach, tomato, and serve them in a bun. If you want to take it up a notch, spray your hamburger buns with avocado oil before grilling them.
If you're looking for a more substantial meal, grilled portabella mushrooms can be served with noodles Romanoff and grilled asparagus in lemon butter, or with polenta. They can also be chopped and sautéed, then served with eggs.
For a true carnivore-approved meal, grilled portabella mushrooms can be served with rosemary steak.
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Frequently asked questions
Portabella mushrooms can be grilled in under 15 minutes. However, some recipes suggest grilling them for 10-12 minutes, while others suggest 5 to 7 minutes per side.
A good marinade for portabella mushrooms can be made using balsamic vinegar, olive oil, garlic, and rosemary. You can also add some nutritional yeast and the brine from a jar of pickles.
Before grilling, wipe the mushrooms clean with a damp paper towel. You can also twist or cut off the stems. If you want to remove the gills, use a spoon to scrape them out. Then, coat the mushrooms with the marinade and let them sit for 30 minutes before grilling.
