Barbecued Portobello Mushroom Caps

Introduction

History

The use of portobello mushrooms as a meat substitute or a main dish component has gained popularity over the last few decades, particularly among vegetarians and health-conscious individuals. The combination of portobello mushrooms with feta cheese and rosemary is a more recent culinary innovation, reflecting a fusion of Mediterranean flavors with the traditional American barbecue method. This recipe is a testament to the versatility of portobello mushrooms and the growing trend of incorporating more plant-based dishes into mainstream cuisine.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best flavor and texture, select portobello mushrooms that are firm and free from spots or blemishes. Marinating the feta in olive oil and rosemary not only infuses the cheese with flavor but also enhances the overall taste of the dish. For those who prefer a smokier taste, using a charcoal grill can add an extra layer of flavor to the mushrooms. Additionally, brushing the mushrooms with olive oil before grilling helps prevent them from sticking to the grill and ensures they remain moist and juicy.

Serving Suggestions

These barbecued portobello mushroom caps can be served as a main dish or a side. For a complete meal, pair them with a fresh salad, grilled vegetables, or a quinoa salad. They also make a great addition to a barbecue spread, offering a delicious and hearty option for vegetarians and meat-eaters alike.

Cooking Techniques

Grilling is the recommended cooking technique for this recipe, as it imparts a smoky flavor that complements the earthiness of the mushrooms and the tanginess of the feta. For those without access to a grill, broiling the mushroom caps in the oven is a suitable alternative, achieving a similar charred effect.

Ingredient Substitutions

If feta cheese is not available, goat cheese or halloumi can be used as alternatives. In place of rosemary, other fresh herbs like thyme or oregano can be used to marinate the cheese. For those looking to reduce the fat content, a lighter version of olive oil or a simple balsamic glaze can be used to brush the mushrooms before grilling.

Make Ahead Tips

The feta cheese can be marinated in olive oil and rosemary up to one day in advance, allowing the flavors to meld together. The mushroom caps can also be brushed with olive oil and prepared up to a few hours before grilling, making the final cooking process quick and easy.

Presentation Ideas

Serve the grilled portobello caps on a platter garnished with fresh rosemary sprigs and a drizzle of the olive oil marinade for an elegant presentation. For a rustic look, present them on a wooden cutting board. Adding a sprinkle of freshly cracked black pepper or a few drops of balsamic glaze can enhance the visual appeal and flavor.

Pairing Recommendations

These barbecued portobello mushroom caps pair beautifully with a light, crisp white wine such as Sauvignon Blanc or a dry rosé. For a non-alcoholic option, a sparkling lemonade or iced herbal tea complements the flavors of the dish perfectly.

Storage and Reheating Instructions

Leftover mushroom caps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. It's best to avoid microwaving, as it can make the mushrooms soggy.

Nutrition Information

Calories per serving

Each serving of Barbecued Portobello Mushroom Caps with Feta and Rosemary contains approximately 200-250 calories, making it a moderate-calorie option suitable for those managing their calorie intake. The majority of the calories come from the fats in olive oil and feta cheese, with a minimal contribution from carbohydrates.

Carbohydrates

Portobello mushrooms are low in carbohydrates, making this dish an excellent choice for those following a low-carb or ketogenic diet. The primary source of carbohydrates in this recipe comes from the feta cheese, which is minimal. Overall, this dish is considered low in carbohydrates, with an estimated total of 5-10 grams of carbs per serving.

Fats

The majority of the fats in this recipe come from the olive oil and feta cheese. Olive oil is rich in monounsaturated fats, which are known for their heart-healthy benefits. Feta cheese, while higher in saturated fats, is used in moderation, contributing to the dish's richness without significantly increasing the overall fat content. The total fat content per serving is approximately 15-20 grams, with a healthy balance of saturated and unsaturated fats.

Proteins

Portobello mushrooms provide a modest amount of protein, making them a popular meat substitute among vegetarians. Feta cheese adds additional protein to the dish, with a total protein content of approximately 10-15 grams per serving. This makes the Barbecued Portobello Mushroom Caps a satisfying and protein-rich option for those looking to increase their protein intake through plant-based sources.

Vitamins and minerals

Portobello mushrooms are a good source of several vitamins and minerals, including vitamin D, selenium, and potassium. Feta cheese contributes calcium and phosphorus, essential for bone health. The combination of these ingredients makes this dish not only delicious but also nutritionally beneficial, providing a range of essential nutrients that support overall health.

Alergens

The primary allergen in this recipe is dairy, present in the feta cheese. Individuals with a dairy allergy or intolerance should consider substituting the feta with a dairy-free cheese alternative or omitting it altogether. The recipe is gluten-free, nut-free, and soy-free, making it suitable for those with common food allergies or sensitivities.

Summary

Barbecued Portobello Mushroom Caps with Feta and Rosemary is a nutritious and flavorful dish that offers a good balance of proteins, healthy fats, and essential vitamins and minerals. It is low in carbohydrates and calories, making it an excellent choice for those following a variety of dietary preferences and restrictions.

Summary

Barbecued Portobello Mushroom Caps with Feta and Rosemary is a versatile and flavorful dish that's easy to prepare and packed with nutrition. Whether served as a main course or a side dish, it's sure to be a hit at any barbecue or dinner party. With options for customization and make-ahead tips, it's a convenient choice for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting my friend Martha's house for a barbecue. As soon as I walked into her backyard, I was greeted by the mouth-watering aroma of grilled food.

I watched as Martha expertly flipped burgers on the grill and basted chicken with her secret barbecue sauce. But what caught my eye was a platter of large, meaty Portobello mushroom caps, glistening with a savory marinade.

"Martha, what are those?" I asked, pointing to the mushrooms.

"Oh, those are my famous Barbecued Portobello Mushroom Caps," she replied with a smile. "They're a vegetarian option for those who don't eat meat, but trust me, even meat lovers will devour these."

I was intrigued and asked her for the recipe. Martha graciously shared it with me, explaining how she had learned it from her own grandmother many years ago. She told me that her grandmother used to make these mushroom caps for family gatherings and they were always a hit.

I couldn't wait to try making them myself. I went home that day with a handful of fresh Portobello mushrooms from the market and a head full of memories of Martha's delicious barbecue.

The next weekend, I decided to host a small barbecue of my own and showcase my new recipe. I carefully cleaned the mushrooms, removing the stems and gills, and then marinated them in a mixture of olive oil, balsamic vinegar, garlic, and herbs.

As the mushrooms soaked up the flavors, I fired up the grill and placed them on the hot grates. The sizzle and smoke filled the air, and I couldn't help but feel a sense of pride as I flipped the mushrooms and brushed them with more marinade.

When they were finally done, I plated the Barbecued Portobello Mushroom Caps alongside the burgers and hot dogs. My friends and family dug in eagerly, and to my delight, the mushrooms were a huge hit.

From that day on, the recipe for Barbecued Portobello Mushroom Caps became a staple in my cooking repertoire. I made them for every barbecue, potluck, and dinner party, always receiving rave reviews and requests for the recipe.

Over the years, I've tweaked the recipe here and there, adding a pinch of this or a dash of that to suit my taste. But the core of the recipe remains the same, a testament to Martha's grandmother's culinary prowess and my own love for cooking.

I like to think that Martha's grandmother would be proud to see her recipe passed down through the generations, bringing joy and deliciousness to countless gatherings. And I'm grateful for the day I first saw those Barbecued Portobello Mushroom Caps, a moment of inspiration that sparked a lifelong love affair with cooking and sharing good food with loved ones.

Categories

| Barbecue Recipes | Feta Recipes | Portobello Mushroom Recipes | Quick And Easy Recipes | Rosemary Recipes | Vegetarian Recipes |

Recipes with the same ingredients