Recipe: Grilled Portobello Mushrooms with Balsamic Vinegar


Grilled Portobello Mushrooms with Balsamic Vinegar
Grilled Portobello Mushrooms with Balsamic Vinegar

 

There are many types of mushrooms, but one of the largest is a portobello mushroom, which can measure up to 6 inches in diameter.  It has an open, flat cap, with fully exposed gills that allow some of the mushroom’s moisture to evaporate, then concentrating its flavor.  They are often grilled and served whole or sliced for salads or other accompaniments. I love to serve them whole, for a dramatic look.  Some people have noted that they are a great substitute for meat, with their dense composition and texture – I’m not sure I would go that far, but they sure are a great way to enjoy a filling meal.

Ingredients:

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, stems removed, and washed

 

Directions:

  1. Preheat the grill. Preheat the oven to 350 degrees F.
  2. In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt.
  3. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
  4. In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
  5. In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
  6. Remove the garlic from the oven.
  7. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing.
  8. Arrange the mushrooms on a serving platter and top with the dressing.
  9. Serve immediately.

Food Mingle Blog Alternatives and Substitutions:

  • I used my stovetop grill for this recipe.
  • I did not move the mushrooms to the oven – instead, I continued cooking them on the  grill until tender.
  • You can also place the foil-wrapped garlic on the grill, instead of turning on your oven.
  • Be sure to remove the brown gills from the underside of the mushroom before cooking them – use the back of a teaspoon to do this easily.  Also, do not use running water to clean them because they will soak up the water. Instead, use a damp paper towel or kitchen towel to gently clean and dry them.
  • I have on occasion used red wine vinegar if I am out of balsamic vinegar and I have also been known to melt some provolone cheese on top and eat theme sandwiched in a soft roll.

Yield: 4 servings – the original recipe showed 4-6 servings but that’s just silly – each serving should be a whole mushroom.

Source: http://www.foodnetwork.com, Courtesy: Alex Guarnaschelli, Show: Alex’s Day Off, Episode: Vegetarian Delights

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