Sarah Brown
Portobello mushrooms are a tasty treat, perfect for grilling. They are a great substitute for meat, with their distinct flavour and meaty texture, and can be served as a main or side dish. Grilled portobello mushrooms can be cooked on an indoor or outdoor grill, and the key to success is enhancing their flavour with a marinade. The mushrooms are highly absorbent, so it is important not to over-marinate them. In this article, we will explore different ways to grill portobello mushrooms, from savoury balsamic marinades to rosemary-infused garlic butter. We will also provide tips on how to clean and prepare the mushrooms for grilling, so get ready to fire up the grill and enjoy the delicious taste of grilled portobello mushrooms!
| Characteristics | Values |
|---|---|
| Main Ingredient | Portobello Mushrooms |
| Marinade Ingredients | Balsamic Vinegar, Olive Oil, Lemon Juice, Garlic, Salt, Soy Sauce, Spices (Garlic Powder, Black Pepper, Cayenne, Rosemary, Thyme), Parmesan Cheese |
| Marinade Time | 10-40 minutes |
| Grill Temperature | 450 degrees F |
| Grill Time | 3-10 minutes on each side |
| Texture | Tender, Softened |
| Colour | Darkened |
| Grill Marks | Present |
| Storage | Refrigerate in an airtight container for 3-4 days |
| Reheating | Microwave or Oven |
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What You'll Learn
Cleaning the mushrooms
Portobello mushrooms are cultivated in sanitized, composted peat moss, so what looks like dirt in the packaging is usually not actual dirt. However, it is still important to clean the mushrooms before grilling them.
Washing Mushrooms
There are differing opinions on whether mushrooms should be washed under running water. Some sources say that mushrooms will absorb water and become difficult to cook, or too soggy. However, others claim that this is a myth, as mushrooms are already mostly made of water, so a quick rinse will not make a noticeable difference. If you do choose to wash your mushrooms, it is recommended to rinse them under cold running water for 10-20 seconds, and then spin them dry in a salad spinner or lay them out on a clean dish towel to dry completely.
Removing Stems and Gills
To clean portobello mushrooms, first remove and discard the stems. The stems can be woody and fibrous, and unpleasant to eat. They should pop right out when pulled with your fingers, but a spoon or a small knife may also be needed to help remove them. With a paper towel, gently rub off any dirt from the caps. Then, using a small spoon or a paring knife, lightly scrape around the underside of the caps to remove the gills. The gills are edible, but they will turn your dish a dark, unappetizing colour, and most people prefer to remove them.
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Choosing a marinade
Portobello mushrooms are a great vegetarian option for grilling, offering a "'meaty" texture that can be enhanced by a marinade. When choosing a marinade, it's important to consider the ingredients that will complement the earthy and umami flavours of the mushrooms without overwhelming them. Here are some key factors and ingredients to keep in mind:
Balsamic Vinegar
Balsamic vinegar is a key ingredient in many portobello mushroom marinades. It adds a tangy depth of flavour that shines through in the final dish. When choosing balsamic vinegar, opt for aged vinegar as younger varieties may be too acidic.
Olive Oil
Olive oil is an excellent choice for creating a flavourful marinade. It pairs well with balsamic vinegar, and its healthy fat content helps to enhance the grilling process, preventing the mushrooms from sticking to the grill and adding a nice char.
Lemon Juice
Lemon juice is a bright and acidic addition to a marinade. It can help to balance the earthiness of the mushrooms and the richness of the olive oil. Freshly squeezed lemon juice is the best option for a vibrant flavour.
Garlic
Garlic is a classic ingredient in marinades, adding a savoury kick to the dish. You can use either minced garlic or garlic powder. Minced garlic offers a fresher flavour, but it can burn more easily during grilling. Garlic powder is a convenient alternative that still provides a nice savoury note.
Spices and Herbs
Black pepper is an excellent addition to a portobello mushroom marinade. It adds a subtle kick that enhances the overall flavour without making the dish spicy. Cayenne pepper can also be added for a spicier profile. Hearty herbs like rosemary or thyme can stand up to the mushrooms' flavour without being overpowering.
Soy Sauce
Soy sauce is a great way to enhance the umami flavour of the mushrooms. It adds a savoury depth that makes the dish irresistible.
When choosing a marinade for portobello mushrooms, it's important to remember that they are very absorbent. A marinade time of 30-40 minutes is ideal, as marinating them for too long can make the mushrooms rubbery and overwhelm their natural flavour. Additionally, you can add shredded Parmesan cheese to your marinade for an extra savoury note, but this is entirely optional.
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Marinating the mushrooms
Portobello mushrooms are a great vegetarian option for grilling, offering a "meaty" texture and a deep, earthy flavour. Before marinating, it is important to clean the mushrooms with a damp towel and gently scrape off the gills from the underside of the mushroom with a small spoon or knife. This is because the gills can become bitter when grilled, and will turn your dish an unappetizing colour.
To make a marinade, you can combine a variety of ingredients, including soy sauce, balsamic vinegar, garlic, black pepper, cayenne, rosemary, thyme, lime juice, scallion, and chili paste. You can also add 2 ounces of shredded Parmesan cheese to your marinade, but this is optional. In a shallow dish, whisk together the ingredients and coat both sides of the mushrooms.
It is important not to over-marinate the mushrooms. While meat benefits from being left to soak in a marinade overnight, mushrooms are very absorbent and will only need 10 minutes to 1 hour of marination time. Leaving them for longer than 30 minutes will make them too salty and rubbery.
Once you are done marinating, it is time to grill! Preheat your grill to 450 degrees Fahrenheit. Place the mushrooms gill-side down and grill for 4-5 minutes on each side, or until grill marks appear and they have a slightly darkened colour.
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Grilling the mushrooms
Grilling portobello mushrooms is a simple process that can be done on an indoor or outdoor grill. The first step is to prepare the mushrooms by cleaning them with a damp paper towel and removing the stems. Next, create a marinade by combining ingredients like balsamic vinegar, olive oil, lemon juice, garlic, rosemary, and soy sauce. You can also add spices like garlic powder, black pepper, cayenne, and onion powder to enhance the flavour. Place the mushrooms in a shallow dish and coat both sides with the marinade. Let the mushrooms sit for around 30-40 minutes to absorb the flavours.
Preheat your grill to 450 degrees Fahrenheit. Place the mushrooms on the grill, gill-side up, and brush them with the marinade as they cook. Grill the mushrooms for 4-5 minutes on each side, for a total of 8-10 minutes. You can adjust the grilling time depending on your desired texture. If you want softer mushrooms, grill them for a longer duration, and for a firmer bite, reduce the grilling time.
During the first 1-2 minutes on the grill, you can gently press on the mushrooms to flatten them and promote even cooking. Be gentle to avoid breaking them apart. Portobello mushrooms have a distinct flavour and meaty texture, making them a great substitute for meat in dishes like tacos or burgers. They can be served as a side dish or a light main course, and they pair well with various recipes.
For a vegan option, you can create a rosemary-infused garlic butter by combining butter, garlic, rosemary, and soy sauce. Brush this mixture onto the mushrooms and grill them cap-side down for about 7 minutes. Portobello mushrooms can also be marinated in a Mexican-style blend of orange and lime juice with garlic, then served over black beans and rice, creating a flavourful and healthy dish.
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Storing leftovers
Grilled portobello mushrooms are best enjoyed fresh off the grill, but they can be stored for a few days in the refrigerator. If you have leftovers, let them cool, then place them in an airtight container and store them in the fridge. They will stay fresh for 3-4 days and can be reheated in the microwave or oven. Alternatively, you can store them in a paper bag inside the refrigerator for up to 10 days.
Some people recommend consuming grilled portobello mushrooms on the same day, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. You can reheat the mushrooms, but they are also delicious served cold the next day.
Leftover grilled portobello mushrooms can be cut up and mixed with scrambled eggs for a quick and healthy lunch. You can also get creative and add them to other recipes, such as tacos, salads, or rice bowls.
Proper storage of grilled portobello mushrooms will ensure they stay fresh and tasty for future meals, so make sure to follow these simple steps and enjoy your leftovers!
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Frequently asked questions
Use a damp paper towel to gently wipe the mushrooms. Remove the stems and use a small spoon to scrape around the underside of the caps to remove the gills.
Marinate the mushrooms for 10-40 minutes. Do not let them sit for longer than 40 minutes as they will become too salty and start to go rubbery.
You can use balsamic vinegar, olive oil, lemon juice, garlic, rosemary, soy sauce, and spices such as garlic powder, black pepper, and cayenne.
Preheat your grill to 450 degrees Fahrenheit. Place the mushrooms on the grill, gill-side up or down, and brush them with the marinade as they cook. Grill for 3-5 minutes on each side, or until grill marks appear and the mushrooms are slightly darkened.
Let the mushrooms cool, then place them in an airtight container and refrigerate for up to 3-4 days. They can be reheated in the microwave or oven, or enjoyed cold.
