Portabella mushrooms are “meaty.” Really, they are! Just ask my vegetarian husband. As if he’d know, right? Actually, the truth is, while they certainly can’t compete with a perfect rib-eye or flank steak, they are indeed a very hearty mushroom!
And speaking of steak — just in case you’re not going for the “vegetarian “meat” thing, this Grilled Coffee Balsamic Flank Steak is one of my favorites.This marinade for the mushrooms is out of this world!
It has a spicy Asian vibe that works so well with these mushrooms. These grilled Portabella mushrooms are extremely flavorful and oh-so-delicious!
I usually serve these as a side dish, but the possibilities are endless . . . keep them whole and make Portabella Mushroom Burgers, or chop them up and add them to salads, pasta, rice or other grains, or stir them into sauces, soups, and so on!
This was one of the many tasty recipes happening in my kitchen this weekend. I absolutely love cooking on the weekends! 😉
- 2 large portabella mushrooms
- 1 tablespoon low sodium Tamari or soy sauce
- 1 teaspoon lime juice
- 1 finely chopped scallion
- 1 teaspoon minced garlic
- 1 teaspoon Sambal Oelek, ground fresh chili paste
- ¼ cup grape seed oil
- Sea salt and freshly ground black pepper
- Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. (This little extra step is important because this portion of the mushroom can become quite bitter when it's grilled.)
- In a small mixing bowl, combine the tamari or soy with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.
- Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator overnight.
- The next day, when you're ready to cook, preheat your BBQ or stove-top grill. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!) Put the mushrooms on a large plate and season both sides with the salt and pepper.
- Place the mushrooms on the preheated grill -- if you don't hear a sizzle, take them off until it's hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.
- After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. Unlike when you're cooking "real" meat, this is totally safe to do!
- The mushrooms can be served, hot, warm, room temperature or chilled in a salad!