Grilled Portobello Mushrooms I

Grilled Portobello Mushrooms I Recipe from Italy with Olive Oil and Balsamic Vinegar

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Grilled Portobello Mushrooms are a delicious and versatile dish that can be enjoyed as a main course or a side dish. The meaty texture and earthy flavor of portobello mushrooms make them a popular choice for grilling.

History

The origins of Grilled Portobello Mushrooms can be traced back to Italy, where portobello mushrooms are a staple in many traditional dishes. The recipe has since gained popularity worldwide for its rich flavor and simple preparation.

Ingredients

How to prepare

Brush the mushroom with olive oil, balsamic vinegar, and a generous amount of black and red pepper. (This recipe calls for a large mushroom.)
Grill the mushroom for 2 and a half minutes on each side, then garnish it with a puree of garlic and parsley.
Serve the grilled mushroom with lemon slices on a bed of salad greens, accompanied by a roasted red bell pepper.
If you have leftover mushroom stems and broken pieces, simmer them in water with a bay leaf and thyme for ninety minutes.
Use the resulting dark brew to add or enhance a mushroom flavor in sauces.

Variations

Add crumbled feta cheese or grated Parmesan cheese on top of the grilled mushrooms for extra flavor.
Drizzle the mushrooms with a balsamic glaze before serving for a sweet and tangy twist.

Cooking Tips & Tricks

Make sure to brush the mushrooms with olive oil and balsamic vinegar before grilling to enhance their flavor.

- Grilling the mushrooms for just the right amount of time will ensure they are cooked through but still have a firm texture.

- Garnishing the grilled mushrooms with a garlic and parsley puree adds a burst of fresh flavor.

- Serving the mushrooms on a bed of salad greens with roasted red bell pepper creates a visually appealing dish.

Serving Suggestions

Grilled Portobello Mushrooms can be served as a main course with a side of roasted vegetables or as a side dish to grilled meats.

Cooking Techniques

Grilling the mushrooms over high heat will help to caramelize the sugars in the mushrooms and enhance their flavor.

Ingredient Substitutions

If you don't have portobello mushrooms, you can use cremini mushrooms or button mushrooms as a substitute.

Make Ahead Tips

You can marinate the mushrooms in olive oil and balsamic vinegar ahead of time to save time on the day of cooking.

Presentation Ideas

Serve the grilled mushrooms on a platter with a drizzle of olive oil and a sprinkle of fresh parsley for a beautiful presentation.

Pairing Recommendations

Grilled Portobello Mushrooms pair well with a variety of dishes, including grilled chicken, steak, or fish.

Storage and Reheating Instructions

Store any leftover grilled mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill before serving.

Nutrition Information

Calories per serving

Each serving of Grilled Portobello Mushrooms contains approximately 100 calories.

Carbohydrates

Each serving of Grilled Portobello Mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of Grilled Portobello Mushrooms contains approximately 5 grams of fats.

Proteins

Each serving of Grilled Portobello Mushrooms contains approximately 3 grams of proteins.

Vitamins and minerals

Portobello mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.

Alergens

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

Summary

Grilled Portobello Mushrooms are a low-calorie dish that is rich in vitamins and minerals. They are a good source of carbohydrates, fats, and proteins.

Summary

Grilled Portobello Mushrooms are a delicious and nutritious dish that is easy to prepare. With a few simple ingredients and cooking techniques, you can create a flavorful and satisfying meal that is sure to impress your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Martha, who was known for her delicious and inventive cooking. As soon as I walked into her kitchen, I was greeted by the mouthwatering aroma of grilled portobello mushrooms.

"Martha, what's that amazing smell?" I asked, my stomach rumbling in anticipation.

"Oh, just a little something I whipped up," she replied with a smile. "Would you like to try some?"

Of course, I eagerly accepted her offer, and with one bite, I was hooked. The meaty texture of the mushrooms, infused with a smoky flavor from the grill, was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make this dish myself.

Martha was more than happy to share her recipe with me, and I scribbled down the ingredients and instructions as she dictated them to me. Over the years, I have made some tweaks and additions to the recipe to make it my own, but the basic foundation remains the same.

To make grilled portobello mushrooms, you will need the following ingredients:

- Four large portobello mushrooms

- Three cloves of garlic, minced

- Two tablespoons of olive oil

- Two tablespoons of balsamic vinegar

- Salt and pepper to taste

- Fresh herbs, such as parsley or thyme, for garnish

First, you will need to clean the mushrooms by gently wiping them with a damp paper towel to remove any dirt. Next, remove the stems from the mushrooms and set them aside for another use, such as in a soup or stir-fry.

In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, salt, and pepper. This will be your marinade for the mushrooms. Place the mushrooms in a shallow dish, gill side up, and pour the marinade over them. Make sure to coat the mushrooms evenly.

Allow the mushrooms to marinate for at least 30 minutes, but preferably longer to allow the flavors to penetrate the flesh. While the mushrooms are marinating, preheat your grill to medium-high heat.

Once the grill is hot, place the mushrooms on the grill gill side down. Cook for about 5-7 minutes, or until the mushrooms start to soften and develop grill marks. Flip the mushrooms over and continue to cook for another 5-7 minutes, or until they are tender and juicy.

Remove the mushrooms from the grill and place them on a platter. Garnish with fresh herbs, such as parsley or thyme, for an added burst of flavor. Serve the grilled portobello mushrooms hot, as a side dish or a main course.

I have made this recipe countless times for family gatherings, dinner parties, and even just for myself on a quiet evening at home. It never fails to impress, and I always receive compliments on how flavorful and satisfying the dish is.

I am grateful to Martha for introducing me to this recipe, as it has become a staple in my cooking repertoire. The simple yet delicious combination of ingredients creates a dish that is both elegant and comforting, perfect for any occasion.

So the next time you find yourself in the mood for a hearty and flavorful meal, give this recipe for grilled portobello mushrooms a try. I guarantee you won't be disappointed. Happy cooking!