Charbroiled Portobello Mushrooms

Chef admin | Restaurant

Portobellos may be substituted with large cremini or white mushrooms. Steaming them first
speeds up the grill time and requires less olive oil. Serve straight from the coals.

  • Serves: 8
  • Vegetarian: ---
  • Preparation Time: about 5 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Vegetables and Side Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 1/2 tsp. Salt
      1 tsp. Sugar
      1/4 cup Balsamic Vinegar
      1/4 cup Olive Oil
      8 lg. Portobello Mushrooms, stems removed
      1/2 tsp. Dried Rosemary
      1/4 tsp. Ground Black Pepper


    1. 1) Preheat oven to 400 degrees F. Place rack in large roasting pan. Pour in enough boiling water to cover bottom of pan without touching top of rack. Place mushrooms, stemmed side down, on
      rack; cover with foil and steam in oven, 20 minutes.

      2) Meanwhile, in large self-sealing plastic bag, combine olive oil and remaining ingredients.

      3) Remove mushrooms from roasting pan and pat dry with paper towels. Place mushrooms in bag with oil mixture, turning to coat. Seal bag, pressing out excess air. Place bag on plate; marinate 2 hours at room temperature, turning bag occasionally.

      4) Remove mushrooms from marinade, reserving marinade. Place mushrooms, stemmed side down, on grill. Cook over medium heat 8 minutes or until browned, turning once, and basting frequently
      with marinade.

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