Tuesday, May 24, 2011

Grilled Portabella Mushrooms


Grilled Portobello Mushrooms
Serves 4
Ingredients
½ cup grapeseed oil
¼ cup balsamic vinegar
½ teaspoon salt
½ -1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano or any dry herb
½ teaspoon black pepper
2 teaspoons chopped garlic
4 large portobello mushrooms

Method:
In a bowl, whisk together with the oil, vinegar, herbs, spices and garlic then sit it aside.
Using a tablespoon, scoop out the gills from the underside of the mushroom.
Rinse mushrooms under cool water, while lightly rubbing by hand to remove any dirt or debris. 
Pat mushrooms dry with a paper towel.
Place mushrooms in a baking dish then pour the marinade over them. 
Cover and refrigerate 1 – 2 hours.
Preheat grill to medium heat, as grilled portobello mushrooms will burn over a high heat.
Remove mushrooms from refrigerator and let them come to room temperature.
Spray grill rack with non-stick cooking spray before putting it on the grill.
Place portobellos on heated grill and cook 3 - 4 minutes on each side.  And 3 minutes on the other side.
You will know the portobellos are done when they turn a darker color and look slightly shrunken.


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