Marinated And Grilled Portobello Mushrooms Recipes

Steps:

• Preheat grill or grill pan.
• Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

Steps:

• Heat the grill to medium.
• Whisk together the vinegar, mustard, garlic, red pepper flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can be made 4 hours in advance and chilled.
• Brush both sides of the mushrooms with the oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 - 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 - 4 minutes longer.
• Remove the mushrooms from the grill and cut into 1/2" thick slices. Place the mushrooms in a bowl, add the marinade and toss to coat.
• Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and chilled.