Sarah Brown
Grilled Portobello mushrooms are a delicious and healthy treat, perfect as a side or a main course. They are also a great substitute for meat in burgers and tacos. The key to grilling Portobello mushrooms is to first prepare a marinade, clean the mushrooms, and then grill them for 4-5 minutes on each side. The mushrooms will be ready when they have nice grill marks and a darkened colour. You can also add fresh herbs like basil, parsley, or mint to finish.
Grilled Mushroom Caps
| Characteristics | Values |
|---|---|
| Type of Mushroom | Portobello |
| Marinade Ingredients | Balsamic vinegar, olive oil, lemon juice, garlic, salt, honey, Italian seasoning, Parmesan cheese, rosemary, soy sauce, onion, black pepper, Dijon mustard |
| Marinade Time | 10-40 minutes |
| Grill Temperature | 375º to 450°F |
| Grill Time | 4-8 minutes per side |
| Additional Steps | Remove stems and gills, brush with oil, garnish with fresh herbs |
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What You'll Learn
How to prepare the mushrooms for grilling
Preparing portobello mushrooms for grilling is a simple process. First, wipe the mushrooms clean with a damp paper towel. You can also gently rub off any dirt from the caps with a paper towel. Next, remove the stems by gently twisting or cutting them off and discard them. You can reserve the stems for another use if you like.
After removing the stems, use a small spoon to lightly scrape around the underside of the caps to remove the gills. The gills are edible, but they can taste dirty after grilling, so it is recommended to remove them. Once the mushrooms are cleaned and prepared, you can marinate them to add flavour.
To make a basic marinade, combine ingredients such as olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper in a small bowl. You can also get creative and add other ingredients like Italian seasoning, Parmesan cheese, or honey to the marinade. Place the mushrooms in a zip-top bag or a shallow dish, pour the marinade over them, and let them soak in the refrigerator for 30-40 minutes.
You can also brush the marinade onto the gill side of the mushrooms before placing them on the grill. Preheat your grill to a medium-high heat, around 375º to 450ºF. Oil the grill grates with a paper towel dipped in vegetable oil to prevent sticking.
Now your mushrooms are ready for grilling! Place them on the grill, cover, and cook until tender and lightly charred. Grill for 4 to 5 minutes on each side, or until you see nice grill marks and a darkened colour overall. You can also gently press on the mushrooms after the first 1-2 minutes of grilling to flatten them and promote even cooking, but be gentle to avoid breaking them.
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Marinade ingredients and preparation
Before grilling mushroom caps, it is important to clean them thoroughly. Use a damp paper towel to wipe the mushrooms clean and gently twist off the stems. You can use a small spoon to scrape around the underside of the caps to remove the gills, as they tend to taste dirty after grilling.
Once the mushrooms are cleaned, you can prepare the marinade. There are several marinade recipes that you can try, depending on your taste preferences. Here are some common ingredients used in marinades for grilled mushroom caps:
- Olive oil
- Balsamic vinegar
- Lemon juice
- Garlic (freshly minced or garlic powder)
- Italian seasoning
- Salt and pepper
- Soy sauce or tamari
- Dijon mustard
- Honey
- Onion
- Parmesan cheese
- Steak spice
- Butter
- Rosemary
To make the marinade, simply combine your desired ingredients in a small bowl and whisk to combine. You can also add some red pepper flakes or fresh herbs like basil, parsley, mint, cilantro, or tarragon to enhance the flavour.
After preparing the marinade, place the mushroom caps in a shallow dish or a gallon zip-top bag. Pour the marinade over the mushroom caps, making sure to coat them evenly. Let the mushrooms marinate for at least 10 minutes to up to 30 or 40 minutes in the refrigerator. Do not exceed this time, as the mushrooms may become rubbery.
Once the mushrooms have finished marinating, you can shake off any excess liquid and proceed with grilling.
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Grilling methods and timings
Before grilling, it is important to prepare the mushrooms by cleaning them with a damp paper towel and removing the stems. The gills under the mushroom caps can also be removed as they may taste dirty after grilling.
Once the mushrooms are cleaned, you can prepare a marinade. A popular option is a balsamic marinade, which can be made by combining balsamic vinegar, olive oil, lemon juice, garlic, and salt. Other ingredients such as Italian seasoning, Parmesan cheese, and honey can also be added to the marinade. After combining the ingredients, place the mushrooms in a bag with the marinade and refrigerate for 30-40 minutes.
When grilling, preheat your grill to a high temperature, around 450 degrees F. Place the mushrooms on the grill, gill-side down, and grill for 4-5 minutes. Flip the mushrooms and grill for an additional 4-5 minutes, or until nice grill marks appear and the mushrooms darken in colour. The caps of the mushrooms will appear to "relax" and open up when they are finished cooking.
For an alternative grilling method, you can try grilling the mushrooms cap-side down for about 7 minutes. This method is suggested for mushrooms that have been brushed with rosemary-infused garlic butter.
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How to serve grilled mushroom caps
Grilled portobello mushrooms can be served as a side dish or a main course. They can also be chopped up and added to other recipes.
As a side, grilled portobello mushrooms pair well with countless main courses. They can be served with meat, chicken, or fish. They can also be served as a side to mashed cauliflower and broccoli salad.
Grilled portobello mushrooms can be served as a main course with a couple of side dishes. They can be used as a substitute for meat in tacos or sandwiches. They can also be served in a bun with lettuce, tomato, ketchup, and mustard as a vegetarian burger.
Grilled portobello mushrooms can be stuffed with fillings. They can also be used to make portobello burgers with gluten-free and low-carb buns.
Grilled portobello mushrooms can be served with noodles Romanoff and grilled asparagus in lemon butter. They can also be served with grilled vegetables like cauliflower steaks or roasted vegetables.
Leftover grilled portobello mushrooms can be used to make an antipasto plate with cold meats, cheeses, and quick pickles. They can be served cold or reheated in the microwave.
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Storing and reheating leftovers
Storing Grilled Mushroom Caps:
Once your mushroom caps are grilled to perfection, it's important to store them properly to ensure they stay fresh and delicious. Allow the grilled mushroom caps to cool to room temperature. Place them in an airtight container, making sure they are not crowded or stacked, as this can cause sogginess. You can also wrap them loosely in aluminum foil before placing them in the container to help maintain their shape and texture. Store the container in the refrigerator. Fresh, properly stored grilled mushroom caps will keep well in the fridge for 3 to 5 days.
Reheating Grilled Mushroom Caps:
When you're ready to enjoy your leftover grilled mushroom caps, there are a few simple steps to ensure they taste just as good as they did straight off the grill. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil and place the mushroom caps on the sheet, leaving space between them. You can also place them in a baking dish, but a single layer works best. Heat for 5 to 8 minutes, keeping a close eye on them to ensure they don't dry out. Alternatively, you can reheat the mushroom caps in a skillet on the stovetop over medium heat for about 3 minutes, stirring occasionally.
For a quicker method, microwave reheating is also an option. Place the mushroom caps in a microwave-safe dish, add a splash of water or broth to the dish to help retain moisture, and cover the dish with a damp paper towel. Reheat in the microwave on medium power for 20-second intervals until warmed through, which usually takes about a minute, depending on the number of mushrooms. Always taste a small portion and ensure it has reached a temperature of 74°C or 165°F, which is the safe minimum internal temperature as per the USDA guidelines.
Note: Remember, mushrooms tend to retain their heat, so it's important not to overheat them, as this can lead to a rubbery texture. Reheated mushrooms should be moist and juicy, so take care not to dry them out during the reheating process. Enjoy your delicious leftover grilled mushroom caps as a side dish or use them in sandwiches, salads, or as a tasty addition to pasta dishes and grain bowls!
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Frequently asked questions
Start by removing the stems and using a spoon to gently scrape out the gills from underneath the cap. The gills often taste dirty after grilling, so it is recommended to remove them. Wipe the mushrooms with a damp paper towel to clean.
A quick marinade can give mushroom caps tons of flavour. Combine olive oil, balsamic vinegar, lemon juice, garlic, and salt in a bowl. You can also add honey for caramelization. Place the mushrooms in a zip-top bag, pour in the marinade, and refrigerate for 30-40 minutes.
Preheat your grill to medium-high heat (375º to 450ºF). Place the mushrooms on the grill, gill-side down, and grill for 4-5 minutes. Flip the mushrooms and grill for an additional 4-5 minutes, or until grill marks appear and the mushrooms are darkened in colour. The caps will appear more open when they are finished cooking.
