For light and healthy eating, a grilled portobello mushroom or two can be a tasty replacement for meat. Portobello mushrooms have a meatlike texture, and are great served as the main course or as a side dish.
Between a couple of slices of hearty bread, grilled portobellos become a filling and satisfying meal, perfect for either lunch or dinner.
Grilling Portobello Mushrooms
Portobello mushrooms are usually sold with the stem removed, either loose in a bin or pre-packaged in small quantities. Look closely at the mushrooms before plunking down the cash. Don’t buy them if you see dark or soft spots, or they’ve started to dry and shrivel. When packaged, avoid if they look moist or slimy.
- 4 large portobello caps
- 2 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
First clean the mushrooms, wiping the tops with a slightly dampened towel. Remove the black gills from the underside of the cap by scraping with a teaspoon or tablespoon. Lay the mushrooms in a single layer in a baking dish, or place them in a quart size plastic freezer bag.
Combine the olive oil, Worcestershire sauce, soy sauce, garlic and pepper in a small bowl. Whisk until blended. Pour the mushroom marinade over the portobellos, turning to coat both sides.
Marinate for at least one hour in the refrigerator. Longer marinating time will give the mushrooms a more intense flavor.
The mushrooms can be grilled outdoors or on an indoor, countertop grill.
On the bbq grill, cook the portobellos over direct medium heat for 5 minutes per side. If you opt to grill them indoors, cook them for a total of 5 to 8 minutes if using a closed grill, or 5 to 8 minutes per side on an open grill. Time depends on grill temperature.
One grilled portobello mushroom makes a dandy sandwich filling. Add slices of cheese, tomato and some lettuce and you have a filling, healthy meal. Or serve as mushroom “steaks”, along with a few tasty grilled vegetable side dishes for a light summertime meal.