Have you ever grilled portobello mushrooms?
They are awesome...and not a lot of work involved.
You can do sliced or whole, and they are the shazots, (yes, that is a southern word)
Portobello mushrooms have a meaty taste, add a few spices and oil... grill them, "oh.. man"
So here is a recipe for the best grilled "shrooms" in town.
Enjoy!!!
Bigdaddy
Grilled Portobello
4 to 6 large portobello mushrooms ( about 3 to 4 oz. each)
1/2 cup olive oil ( I like the Spanish olive oil)
2 cloves garlic-minced
1 teaspoon salt ( don't use Salt with Iodine added) sea salt or kosher salt is better
2 teaspoons Worcestershire sauce or Balsamic vinegar
1/2 teaspoon freshly ground black pepper
( you can adjust this to your taste and amount) be creative
Note:
Don't clean "shrooms" under running water, take a damp towel and just wipe off.
Cleaning fresh mushrooms under running water will make them soggy and mushy.
Oil grill grates.
Pre-heat grill to 300 or 350.
Cut stems off "shrooms" near the cap.
Place mushroom caps, gill side down on a plate.
Combine oil and next 4 ingredients in a small bowl and mix well.
Brush mixture over top, then turn over and pour into gills.
Let sit for 15 mins.
Grill covered- gill side up for 5 to 8 mins. Turn over and grill until tender.
Brush with any remaining mixture and serve hot.
These "shrooms" can be put on grilled hamburger buns with melted cheese.
Or served over stir fried rice...
Awesome...they will become a family favorite.
Trust me...
