Grilled Portobello Mushrooms II

Grilled Portobello Mushrooms II Recipe - Vegetarian Dish with Olive Oil, Garlic, and Oregano

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 3 |

Vegetarian diet

Introduction

Grilled Portobello Mushrooms II is a delicious and healthy dish that is perfect for vegetarians and mushroom lovers alike. This recipe features large portobello mushrooms that are marinated in a flavorful mixture of olive oil, garlic, salt, pepper, oregano, and parsley before being grilled to perfection. The end result is a savory and satisfying dish that can be enjoyed as a main course or as a side dish.

History

The origins of grilled portobello mushrooms can be traced back to Italy, where portobello mushrooms are a popular ingredient in many traditional dishes. The meaty texture and rich flavor of portobello mushrooms make them a versatile ingredient that can be used in a variety of recipes. Grilling the mushrooms enhances their natural flavors and creates a delicious dish that is sure to impress.

Ingredients

3 large fresh portobello mushrooms, stems removed and cleaned
2 tbsp olive oil
5 garlic cloves, finely chopped
pinch of salt
pinch of freshly ground black pepper
pinch of oregano
chopped parsley for garnish

How to prepare

Quarter the caps.
Place the quartered caps on a broiler pan that has been pre-coated with a small amount of olive oil, with the bottoms facing up.
Cover the mushrooms with chopped garlic, salt, and pepper.
Drizzle half of the olive oil over the mushrooms.
Put the mushrooms under the broiler for approximately five minutes.
Remove the mushrooms from the broiler and test their softness by probing them with a fork.
Sprinkle oregano and parsley over the mushrooms and return them to the oven. Cook for an additional five minutes, checking every two minutes to ensure they reach the desired tenderness.
The mushrooms should be soft on both the tops and bottoms.
Serve the mushrooms hot as a main course, accompanied by a vegetable-rice mixture.

Variations

Add a sprinkle of grated Parmesan cheese on top of the mushrooms before serving.
Mix in some chopped sun-dried tomatoes or olives for added flavor.
Drizzle balsamic glaze over the mushrooms for a tangy twist.

Cooking Tips & Tricks

Make sure to clean the portobello mushrooms thoroughly before cooking to remove any dirt or debris.

- Marinate the mushrooms for at least 30 minutes to allow the flavors to fully penetrate the mushrooms.

- Be sure to preheat your broiler before cooking the mushrooms to ensure even cooking.

- Check the mushrooms frequently while cooking to prevent them from burning.

- Serve the mushrooms hot for the best flavor and texture.

Serving Suggestions

Grilled Portobello Mushrooms II can be served as a main course with a side of vegetables or rice. They can also be served as a side dish alongside grilled meats or seafood.

Cooking Techniques

Grilling the portobello mushrooms enhances their natural flavors and creates a delicious smoky taste. Be sure to preheat your broiler before cooking the mushrooms to ensure even cooking.

Ingredient Substitutions

You can use button mushrooms or shiitake mushrooms in place of portobello mushrooms.

- Substitute dried oregano for fresh oregano if needed.

- Use vegetable broth or soy sauce in place of salt for a lower-sodium option.

Make Ahead Tips

You can marinate the mushrooms in advance and store them in the refrigerator until ready to cook. This will allow the flavors to develop even more.

Presentation Ideas

Serve the grilled portobello mushrooms on a bed of mixed greens or quinoa for a colorful and appetizing presentation. Garnish with fresh parsley or a drizzle of balsamic glaze for added flair.

Pairing Recommendations

Grilled Portobello Mushrooms II pair well with a variety of dishes, including grilled chicken, steak, or fish. They also complement pasta dishes and salads.

Storage and Reheating Instructions

Store any leftover grilled portobello mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the mushrooms in a preheated oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Portobello Mushrooms II contains approximately 150 calories.

Carbohydrates

Each serving of Grilled Portobello Mushrooms II contains approximately 5 grams of carbohydrates.

Fats

Each serving of Grilled Portobello Mushrooms II contains approximately 10 grams of fat.

Proteins

Each serving of Grilled Portobello Mushrooms II contains approximately 5 grams of protein.

Vitamins and minerals

Grilled Portobello Mushrooms II are a good source of vitamin D, potassium, and selenium.

Alergens

Grilled Portobello Mushrooms II are gluten-free and dairy-free. However, they may contain allergens such as garlic and olive oil.

Summary

Grilled Portobello Mushrooms II are a nutritious and delicious dish that is low in carbohydrates and calories. They are a good source of protein and vitamins, making them a healthy choice for a main course or side dish.

Summary

Grilled Portobello Mushrooms II are a delicious and healthy dish that is easy to make and full of flavor. Whether served as a main course or side dish, these mushrooms are sure to be a hit with your family and friends. Try this recipe today and enjoy a tasty and nutritious meal!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a sunny summer day, and I was at a farmers market, browsing through the stalls filled with fresh fruits and vegetables. As I walked past one particular stand, the earthy aroma of mushrooms caught my attention. I stopped to take a closer look and saw a variety of mushrooms on display, including plump and meaty Portobello mushrooms.

I had always loved mushrooms, but I had never tried grilling them before. Intrigued by the idea, I struck up a conversation with the farmer selling the mushrooms. He was a friendly man with a twinkle in his eye, and he shared with me his favorite recipe for Grilled Portobello Mushrooms. It was simple yet delicious, and he assured me that it would become a staple in my kitchen.

I decided to give it a try, so I purchased a few Portobello mushrooms and headed home to start cooking. The first step was to clean the mushrooms and remove the stems, which I did carefully to preserve the integrity of the caps. I then brushed them with a mixture of olive oil, balsamic vinegar, and minced garlic, which would infuse them with flavor as they grilled.

As the mushrooms sizzled on the grill, I couldn't help but feel a sense of excitement. The aroma wafting through the air was irresistible, and I couldn't wait to taste the finished dish. After a few minutes, I flipped the mushrooms over and added a sprinkle of fresh herbs and a pinch of salt and pepper. The mushrooms were ready when they were tender and slightly charred, with a rich and savory flavor that was out of this world.

I plated the Grilled Portobello Mushrooms and took a bite, savoring the earthy taste and meaty texture. The farmer was right – this recipe was a winner. I knew that it would become a favorite in my kitchen, and I couldn't wait to share it with my family and friends.

Since that day, I have made Grilled Portobello Mushrooms countless times, each time adding my own twist to the recipe. Sometimes I top them with crumbled goat cheese and roasted red peppers, other times I serve them alongside a fresh salad or a creamy polenta. No matter how I choose to prepare them, the mushrooms never fail to impress.

Over the years, I have shared this recipe with many people, passing it down through the generations. My grandchildren love it just as much as I do, and I hope that they will continue to make it for years to come. The story of how I discovered this recipe for Grilled Portobello Mushrooms will always hold a special place in my heart, reminding me of the joy and creativity that cooking can bring.