The best Marinated and Grilled Portobello Mushrooms I’ve ever had were served at my 30th high school reunion. (Yes, I am that old. Dang it.) The mushrooms were served at room temperature, they were “meaty” (as Portobellos are known to be), tangy, smokey, and a bit salty. Of all the things to remember about a high school reunion, I remember the mushrooms? There’s something seriously wrong with me…
Most unfortunately, I don’t have that particular Helix High School 30th Reunion recipe for mushrooms, but I have finally found a recipe and method that seems to come pretty darn close. For this I have to thank Cook’s Illustrated, which was a starting point for this recipe. I adjusted their method just a bit to ensure some nice grill marks on the Portobello slices, and to make it a bit more convenient to prep ahead of time. The original recipe is from the 2010 “Summer Grilling” publication (page 61).
These Portobellos are marinated, grilled, sliced, grilled a second time, marinated a second time, and served. Yes, another recipe that is a bit of a bother, but the steps are easy, and can be done ahead of time, and the final step can be done while the guests stand around ohhh-ing and ahh-ing and wishing they knew how to make such marvelous mushrooms. You’ll feel so accomplished. Trust me on this.
Marinated and Grilled Portobello Mushrooms
4 large Portobello mushrooms (between 5 and 6 inches in diameter, about 6 oz., each, in weight)
- 1/2 cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced garlic
- 1/2 teaspoon table salt
Post -grilling Marinade
- 2 teaspoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 1/4 teaspoon table salt
- Combine all ingredients for first marinade in a large Ziploc bag. Add cleaned mushrooms, seal bag, and toss gently. Let mushrooms stand at room temperature for about one hour in this marinade.
- Cut four 12-inch pieces of foil. Remove mushrooms from marinade. Place one mushroom, gill side up, on each square of foil. Fold foil edges over mushroom and seal securely.
- Grill mushrooms in foil packed, gill side/sealed foil side UP, until mushroom is tender and juicy, about 10 to 12 minutes. Set aside to cool.
- Carefully open foil packets. Remove mushrooms and slice, on the diagonal, into long thick slices.
- Combine all the ingredients for the second marinade in a large bowl and set aside.
- 20 minutes before dinner, return sliced mushrooms to grill. Grill each slice until nicely grill marked. Depending on the heat of your grill this could take anywhere from 1-3 minutes on each side.
- Place grilled mushroom slices in bowl with marinade and toss to coat. Cover bowl with plastic wrap and let mushrooms marinate for 15 minutes (and up to 30 minutes).
- Remove mushrooms from marinade and place on serving platter. Enjoy!
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P.S. This grilled recipe is being added to the summer grilling link party at Family Fresh Cooking! Let’s get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe!