Kitchen Exploits - Grilled Portobello Mushrooms

Portobello Mushrooms are so deliciously meaty. I first fell in love with them served as a juicy patty between burger buns at a vegetarian restaurant.

Later, I would again taste them beautifully grilled at a friend's home during one of the lovely meals she hosts. It was from her that I learned the secret of cooking them this way - first on a stove-top and then finishing them the oven. The mushrooms are kept juicy, and we are rewarded with a lovely bite.

Mushrooms as big as these fare well when seasoned as you would a piece of meat. They are great as sides to a big meal, or even as a main course with some carbs and greens. There are so many options of toppings. You can choose to use chopped mushroom stems, minced meat, ham, bacon, tomatoes, herbs, and cheese, among others.

In this picture, I used chopped mushrooms, shredded cheese, a dash of dried oregano and olive oil:

 

Grilled Portobello Mushrooms

Fresh Portobello Mushrooms, stems removed
per mushroom:

1/2T balsamic vinegar

1/2T olive oil
1 clove chopped garlic
1/2T chopped onion
coarse black pepper
salt
choice of topping (optional)

1. Season mushrooms with vinegar, olive oil, garlic and onion for at least an hour.

2. Sprinkle with salt just before cooking.

3. Cook on a well-oiled skillet. Don't toss the mushrooms around. Leave them to cook for about four minutes each side, starting with the caps facing up.

4. Remove mushrooms from skillet and place on a baking tray. Put toppings if desired.

5. Put in a preheated oven set to "Grill" at 180C. Grill for 10-15 minutes. Serve!