Marinated And Grilled Portobello Mushrooms Recipes

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GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 10

4 large portobello mushrooms (stems and gills removed, wiped clean)
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, plus additional to taste)
Canola or vegetable oil (for grilling)
Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers

Steps:

  • In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
  • Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
  • To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g

MARINATED GRILLED PORTABELLA MUSHROOM RECIPE



Marinated Grilled Portabella Mushroom Recipe image

Marinated Grilled Portobello Mushrooms are a hearty vegan and/or vegetarian option for summer barbecues, and this recipe is bursting with fresh, spicy and delicious flavors.*Please note that 6 hours of the prep time is marinating time.

Provided by Valentina K. Wein

Categories     Side Dish

Time 6h18m

Number Of Ingredients 8

2 large portobello mushrooms (about 3 ounces each)
1 tablespoon Tamari or soy sauce, (low sodium)
1 teaspoon lime juice
1 scallion (finely chopped)
1 teaspoon garlic (minced)
1 teaspoon chili paste ((I like Sambal Oelek))
¼ cup grape seed oil
salt and freshly ground black pepper

Steps:

  • Clean the mushrooms. Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. (This little extra step is important because this portion of the mushroom can become quite bitter when it's grilled.)
  • Make the marinade. In a small mixing bowl, combine the tamari or soy sauce with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.
  • Marinate. Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator to marinate for at least 6 hours, and ideally overnight.
  • Grill. The next day, when you're ready to cook, preheat your BBQ or stove-top grill. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!) Put the mushrooms on a large plate and season both sides with the salt and pepper. Place the mushrooms on the preheated grill -- if you don't hear a sizzle, take them off until it's hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.
  • Slice and serve. After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. Unlike when you're cooking "real" meat, this is totally safe to do! The mushrooms can be served, hot, warm, room temperature or chilled in a salad!

Nutrition Facts : Calories 126 kcal, ServingSize 1 serving

MARINATED AND GRILLED PORTOBELLO MUSHROOMS



Marinated and Grilled Portobello Mushrooms image

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7

2 large portobello mushrooms
1/3 cup olive oil
2 tablespoons unsalted butter, melted
1/4 teaspoon red pepper flakes
2 teaspoons minced garlic
1/4 cup white wine
1 teaspoon lemon zest

Steps:

  • Preheat grill or grill pan.
  • Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC



Grilled Portobello Mushrooms with Balsamic image

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 6

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, washed and quickly dried, if necessary

Steps:

  • Preheat the grill. Preheat the oven to 350 degrees F.
  • In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. 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.
  • In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
  • 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.
  • Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

MARINATED GRILLED PORTOBELLO MUSHROOMS



Marinated Grilled Portobello Mushrooms image

Make and share this Marinated Grilled Portobello Mushrooms recipe from Food.com.

Provided by Abby Girl

Categories     Vegetable

Time 29m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 garlic, finely chopped
1 pinch red pepper flakes
1 tablespoon thyme, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
kosher salt
pepper, freshly grounded
8 portabella mushrooms, stems removed
1/4 cup canola oil or 1/4 cup grapeseed oil

Steps:

  • Heat the grill to medium.
  • Whisk together the vinegar, mustard, garlic, red pepper flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can be made 4 hours in advance and chilled.
  • Brush both sides of the mushrooms with the oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 - 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 - 4 minutes longer.
  • Remove the mushrooms from the grill and cut into 1/2" thick slices. Place the mushrooms in a bowl, add the marinade and toss to coat.
  • Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and chilled.

Nutrition Facts : Calories 447.5, Fat 41.5, SaturatedFat 4.9, Sodium 65.6, Carbohydrate 16.9, Fiber 3.1, Sugar 4.6, Protein 5.7

PAN GRILLED PORTOBELLO MUSHROOMS WITH HERB INFUSED MARINADE



Pan Grilled Portobello Mushrooms With Herb Infused Marinade image

Portobello mushrooms are a wonderful main dish, due to their heartiness, meatiness and size. Originally published in the Vegan Table cookbook and again in Vegan's Daily Companion by Colleen Patrick Goudreau.

Provided by Sharon123

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 -12 large portabella mushrooms
1/4-1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup water
2 -3 sprigs fresh rosemary or 1 teaspoon dried rosemary
2 -3 sprigs fresh thyme or 1 teaspoon dried thyme
2 -3 sprigs fresh oregano (can use marjoram instead) or 1 teaspoon dried oregano (can use marjoram instead)
1 -2 tablespoon olive oil, for sauteing

Steps:

  • Remove stems from mushrooms, and lightly wipe tops with a damp paper towel.
  • In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge.
  • When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more.
  • Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms.
  • Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms.
  • To serve the mushrooms hot, simply use myltiple pans on the stove at once.
  • Serve 2 mushrooms per person.

Nutrition Facts : Calories 97.7, Fat 4, SaturatedFat 0.6, Sodium 1082.1, Carbohydrate 11.9, Fiber 2.4, Sugar 7.1, Protein 5.3

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS



Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 2

Number Of Ingredients 6

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
  • Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

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