Portobello mushrooms?!
Portobello mushrooms?
what is the best way to cook portobello muschrooms? i want to grill them on the bbq so what's the best marinade?
Answers:
throw in a big ziplock bag with olive oil, cracked pepper, fresh parsley, basil, or oregano, minced garlic and a bit of balsamic vinegar toss to coat and then lay out on the grill
serve with a little extra sprinkle of balsamic and a dash of salt
Break off the stem. Clean the mushroom with a damp paper towel.
In a small pan heat olive oil over medium to low heat. (how much depends upon how many mushrooms you have) - at least a 1/4 cup. Slice or chop several cloves of garlic - (depending upon how much you love it) - add to olive oil. Add a sprig or two of fresh rosemary or fresh thyme to the oil. Let is simmer until the garlic softens but doesn't brown.
Remove from heat and allow it to cool. When it comes to room tempurature, add the juice of 1/2 lemon, salt, fresh ground black pepper and a good pinch of dried red hot peppers.
Place mushrooms and oil mixture in a plastic bag making sure all mushrooms get a good coating of oil. Let it sit for 20-30 minutes. Brush the mushrooms several times during the grilling process.Yummy.
You can also just lay the mushrooms out, brush them with a good olive oil, sprinkle with salt, pepper, dried thyme or rosemary and let them sit for awhile.
Tastes better if you do the first one though...
I love to grill these mushrooms too...I just drizzle mine with a little olive oil, balsamic vinegar and montreal steak spice or your favourite steak seasoning...Yummy...almost as good as eating a big juicy steak...Sherry N
As a former chef I am vey fond of portobello and portobellini mushrooms, one thing about marinating is they are like other mushers, they soak up the marinate, like little sponges, so get everything ready, and 5 minutes before you cooking them add your seasonings and oils/vinegars/fruit juices.
They can take alot of cooking, either grilling, pan frying or roasting like a potato. I have eaten them as a meat substitude in a burger form, ground them into veggie lasagna as the protein base or in a rich creamy soup, non dairy by using potatos, leeks, regular mushrooms and blending half of it and adding a dash of soya milk.
Olive oil and vinegar with various Italian seasoning (basil, oregano), you can use some soy sauce or even BBQ sauce.