Grilled Marinated Portobellos

Introduction

History

The recipe for Grilled Marinated Portobellos has its roots in Mediterranean cuisine, where marinating vegetables before grilling is a common practice. The marinade helps to infuse the mushrooms with flavor and keep them moist during cooking.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to slice the portobello mushrooms thickly to ensure they hold up well on the grill.

- Use high heat when grilling the mushrooms to get a nice char and caramelization.

- Let the mushrooms cool before marinating them to prevent them from becoming soggy.

- Marinate the mushrooms for at least one hour to allow the flavors to fully develop.

Serving Suggestions

Grilled Marinated Portobellos can be served as a side dish or as a main course with a side salad or grilled vegetables.

Cooking Techniques

Grilling is the best cooking technique for this recipe, as it helps to bring out the natural flavors of the mushrooms and creates a nice charred exterior.

Ingredient Substitutions

You can use button mushrooms or shiitake mushrooms instead of portobellos.

- Substitute lemon juice for lime juice in the marinade if desired.

Make Ahead Tips

You can marinate the mushrooms ahead of time and grill them when ready to serve. The marinated mushrooms will keep well in the refrigerator for up to 24 hours.

Presentation Ideas

Serve the Grilled Marinated Portobellos on a platter garnished with fresh herbs and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Grilled Marinated Portobellos pair well with grilled chicken, steak, or fish. They also go well with a glass of red wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the mushrooms in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Marinated Portobellos contains approximately 150 calories.

Carbohydrates

Each serving of Grilled Marinated Portobellos contains approximately 5 grams of carbohydrates.

Fats

Each serving of Grilled Marinated Portobellos contains approximately 15 grams of fats.

Proteins

Each serving of Grilled Marinated Portobellos contains approximately 3 grams of proteins.

Vitamins and minerals

Grilled Marinated Portobellos are a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains garlic and shallots, which may be allergens for some individuals.

Summary

Grilled Marinated Portobellos are a nutritious and flavorful dish that is low in carbohydrates and calories. They are a good source of healthy fats and vitamins.

Summary

Grilled Marinated Portobellos are a simple and delicious dish that is perfect for summer grilling. With a zesty marinade and a smoky charred flavor, these mushrooms are sure to be a hit at your next barbecue.

How did I get this recipe?

I can still picture the first time I came across this recipe for Grilled Marinated Portobellos. It was a warm summer day, and I was visiting my friend Sarah's house for a barbecue. As soon as I walked into her backyard, I was hit with the most incredible aroma. Sarah was grilling up these huge portobello mushrooms that had been marinated in a delicious blend of herbs and spices.

I watched in awe as she carefully flipped the mushrooms, basting them with the marinade and making sure they were cooked to perfection. When she finally plated them up and served them to us, I couldn't believe how flavorful and juicy they were. The earthy, meaty taste of the portobellos paired perfectly with the tangy marinade, and I knew right then and there that I had to get my hands on this recipe.

I begged Sarah for the recipe, and she laughed and told me that it was a family secret that had been passed down for generations. But she did promise to teach me how to make it the next time I came over. I couldn't wait to get started.

The following weekend, I found myself back in Sarah's kitchen, armed with a notebook and pen ready to learn the secret behind the Grilled Marinated Portobellos. As Sarah walked me through the recipe, I realized that it was actually quite simple. The key, she explained, was in the marinade.

We started by whisking together olive oil, balsamic vinegar, garlic, herbs, salt, and pepper in a large bowl. Once the marinade was well combined, we added in the sliced portobello mushrooms and let them soak up all the flavors for a few hours. Sarah explained that the longer they marinated, the better they would taste.

As we waited for the mushrooms to soak, Sarah and I chatted about our love for cooking and how we both enjoyed experimenting with new recipes. She told me about how she had learned this particular recipe from her grandmother, who had learned it from her mother before her. It was a family tradition that had been passed down through the generations, and Sarah was honored to carry on the legacy.

When the mushrooms had finished marinating, we fired up the grill and carefully placed them on the hot grates. The sizzle of the mushrooms as they hit the grill was music to my ears, and the smell that wafted up from the flames was simply divine. I couldn't wait to sink my teeth into those juicy, flavorful portobellos.

After a few minutes on each side, the mushrooms were perfectly grilled and ready to be devoured. We plated them up and served them alongside a fresh garden salad and some crusty bread. As I took my first bite, I closed my eyes and savored the incredible flavors that danced on my taste buds. The earthy mushrooms, the tangy marinade, the smoky char from the grill - it was a symphony of flavors that I would never forget.

From that day on, Grilled Marinated Portobellos became a staple in my kitchen. I made them for family gatherings, potlucks, and even just for myself on a quiet evening at home. Each time I cooked them, I thought of Sarah and her family tradition, and how grateful I was to have learned such a delicious recipe from a dear friend.

As the years passed, I continued to make the Grilled Marinated Portobellos, tweaking the recipe here and there to suit my own tastes. I added a touch of soy sauce for depth, some red pepper flakes for heat, and a squeeze of lemon for brightness. Each iteration was delicious in its own way, but the original recipe that Sarah had taught me remained my favorite.

Now, as I sit here writing this story, I can't help but smile at the memories that flood back to me. The warm summer days spent in Sarah's backyard, the laughter and chatter as we cooked together, and the incredible taste of those Grilled Marinated Portobellos that will forever hold a special place in my heart.

I may not have a long line of family members passing down recipes to me, but I do have Sarah and her Grilled Marinated Portobellos. And for that, I am truly grateful. Cooking has always been a way for me to connect with others, to share a piece of myself through food, and to create memories that will last a lifetime. And thanks to Sarah, I have a recipe that will continue to bring joy and flavor to my kitchen for years to come.

Categories

| Cathy's Recipes | Italian Recipes | Portobello Mushroom Recipes |

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