Emily Johnson
Grilled portobello mushrooms are a tasty treat, offering a meaty texture and a savoury, umami flavour. They can be served as a side dish or a light main course, or even chopped up and added to other recipes. Portobello mushrooms are large and mature versions of the common button mushroom, and they are highly absorbent, so it's important not to over-marinate them. To grill them, you'll need to prep, marinate and grill, and you can cook them on an indoor or outdoor grill.
| Characteristics | Values |
|---|---|
| Marinade ingredients | Balsamic vinegar, olive oil, lemon juice, garlic, rosemary, soy sauce, black pepper, cayenne, salt, Parmesan cheese, orange juice, lime juice, Asada seasoning |
| Marinating time | 10-40 minutes |
| Grill temperature | 450 degrees F |
| Grill time | 3-10 minutes on each side |
| Grill marks | Slightly darkened colour |
| Texture | Soft and tender |
| Storage | Refrigerate in an airtight container for 3-4 days |
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What You'll Learn
How to clean portobello mushrooms
Portobello mushrooms are cultivated in sanitized, composted peat moss, so what looks like dirt in the packaging is usually not actual dirt. However, cleaning portobello mushrooms is still important before grilling them. Here is a step-by-step guide on how to clean portobello mushrooms:
Step 1: Remove the stems
The stems of portobello mushrooms can be woody and fibrous, making them unpleasant to eat. To remove them, pinch the stem firmly at the base where it meets the cap and slowly and gently pry it off. Alternatively, you can use a small knife to cut the stems off.
Step 2: Clean the mushroom caps
To clean the mushroom caps, you can either rinse them under cold running water for 10-20 seconds or use a damp sponge or paper towel to wipe them down. If using the latter method, fill a cup with water, soak the sponge or paper towel in it, squeeze out the excess water, and gently wipe the mushroom caps, including the underside and stems, until no dirt or debris remains.
Step 3: Remove the gills (optional)
The gills of portobello mushrooms are edible but may turn your dish a dark, unappetizing brown. To remove them, hold the mushroom in the palm of your hand and use a paring knife to slice off the inner edges while slowly rotating the mushroom. Then, use a dessert spoon or small spoon to gently scrape away the gills, being careful not to go too deep into the mushroom's flesh.
Step 4: Dry the mushrooms
After cleaning and destemming the mushrooms, place them in a colander in your sink. Spray them with water to remove any remaining debris. Then, lay the mushrooms out on clean dish towels and let them air dry completely before grilling.
Once your portobello mushrooms are thoroughly cleaned and dried, you can continue with the grilling process. Enjoy your grilled portobello mushrooms!
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Marinade ingredients and preparation
Portobello mushrooms are a tasty treat, with their meaty texture and distinct flavour. They are a great substitute for meat and can be grilled to perfection in just a few minutes. But how do you prepare the marinade?
Firstly, you'll want to clean the mushrooms. Use a damp paper towel to wipe them gently and remove any dirt. You can then decide whether to remove the stems and gills. While they are edible, some cooks believe the mushrooms taste better without them and that the gills can turn your dish an unappetizing colour.
Now, for the marinade ingredients. You can use a combination of balsamic vinegar, olive oil, lemon juice, and garlic. Some recipes call for rosemary-infused garlic butter, while others suggest adding soy sauce, black pepper, cayenne, or rosemary for extra flavour. You could also add a little shredded Parmesan cheese to the marinade, but this is optional.
Whisk all your chosen ingredients together in a shallow dish, large enough to hold the mushrooms in a single layer. You want to coat both sides of the mushrooms, so they absorb the flavours without becoming too soggy. Ten minutes is enough time to marinate, but you can leave them for up to 30 minutes while you prepare the rest of your meal. Don't leave them for longer than 30 minutes, or they will become too salty and start to break down.
Your mushrooms are now ready to grill! Preheat your grill to 450 degrees Fahrenheit and cook for around 8-10 minutes, depending on how soft you like your mushrooms. You can brush them with the marinade as they cook, adding extra flavour.
Enjoy your grilled portobello mushrooms as a side or a light main course. They are a tasty, healthy option and a great way to impress your guests.
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Grilling techniques
Portobello mushrooms are a great vegetarian option for grilling. They have a distinct flavour and a meaty texture. Here are some tips and techniques for grilling portobello mushrooms:
Cleaning and Preparation:
Before grilling, it is important to clean the mushrooms. Use a damp paper towel to gently wipe any dirt from the caps and remove the stems by twisting or cutting them off. The gills are edible but can be removed with a small spoon as they may turn your dish a dark colour.
Marinating:
Portobello mushrooms pair well with a variety of marinades. A basic marinade can be made with balsamic vinegar, olive oil, lemon juice, and garlic. You can also add spices like garlic powder, black pepper, cayenne, rosemary, or thyme to enhance the flavour. Another option is to use a Mexican-style marinade with orange and lime juice and garlic. For a cheesy flavour, you can add shredded Parmesan cheese to your marinade. Remember, mushrooms are highly absorbent, so a quick 10-minute marinade will suffice, and do not exceed 30 minutes as they may become too salty or rubbery.
Grilling:
Preheat your grill to 450 degrees Fahrenheit. Place the mushrooms on the grill, gill-side 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 have slightly darkened. You can adjust the grilling time based on your preferred texture. For softer mushrooms, grill them for a longer duration, and for a firmer bite, grill them for a shorter period.
Serving:
Portobello mushrooms make a great side dish or can be served as a main course. They can be stuffed with fillings or chopped up and added to other recipes like tacos or burgers. Grilled portobellos pair well with a variety of dishes, including noodles, grilled asparagus, black beans, and rice. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated in the microwave or oven.
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Storage and reheating
Grilled portobello mushrooms are best enjoyed hot off the grill. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can use a microwave or an oven. If you're using the oven, a skillet set over medium heat is recommended. You can also let the mushrooms sit on the countertop for a few minutes to bring them to room temperature, which is ideal if you plan to use them in a salad or sandwich.
If you have a large batch of grilled portobello mushrooms, you can freeze them for up to 3 months. Make sure to use an airtight container or freezer bag. When you're ready to enjoy them, thaw them in the refrigerator before reheating.
It's important to note that the mushrooms should not be marinated for too long before grilling. While meats can be left to soak in a marinade overnight, mushrooms are different and should only be left for 30-40 minutes. This will ensure that the marinade enhances the natural flavour of the mushrooms without overpowering it.
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Portobello mushroom serving suggestions
Portobello mushrooms are a great option for grilling due to their distinct flavour and meaty texture. They can be served in a variety of ways, ranging from sides to mains and even as a substitute for meat in certain dishes. Here are some serving suggestions for grilled Portobello mushrooms:
Sides
Portobello mushrooms can be an excellent side dish, pairing well with countless main courses. They can be served on their own or with a hearty topping like an herby avocado sauce. They also go well with grilled vegetables like asparagus in lemon butter. If you're feeling creative, try making an antipasto plate with cold leftover grilled Portobellos, quick pickles, meats, and cheeses.
Mains
Portobello mushrooms are so flavourful and substantial that they can easily be the star of the show. Serve them as a main course with a couple of side dishes, such as mashed cauliflower and broccoli salad. You can also stuff them with fillings of your choice or use them as a base for portobello burgers with gluten-free and low-carb buns.
Meat Substitutes
The meaty texture of Portobello mushrooms makes them an excellent substitute for meat in dishes like tacos or even as a steak substitute. They can be chopped up and added to recipes in place of meat, providing a healthier option without sacrificing flavour.
Creative Combinations
Get creative with your grilled Portobello mushrooms by trying combinations like noodles Romanoff or serving them over black beans and rice, garnished with fresh cilantro. These mushrooms are extremely versatile, so feel free to experiment and find your favourite ways to enjoy them.
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Frequently asked questions
Use a damp paper towel to wipe the mushrooms and gently rub off any dirt. Remove the stems and use a small spoon to scrape around the underside of the caps to remove the gills.
You can use balsamic vinegar, olive oil, lemon juice, garlic, and salt. For extra flavour, add rosemary, soy sauce, black pepper, cayenne, or Parmesan cheese.
Marinate the mushrooms for 10 minutes if you're in a hurry, but no longer than 30 minutes, or they may become too salty. For the best results, aim for 30-40 minutes.
Grill the mushrooms for 3-4 minutes on each side, or until grill marks appear and they have slightly darkened in colour. For softer mushrooms, grill for closer to 10 minutes in total.
Grilled Portobello mushrooms make a great side dish to meat, chicken, or fish. They can also be served as a main course with side dishes such as mashed cauliflower or broccoli salad.
