Portobello mushrooms are one of my favorite foods to grill in the summer time (the other favorites being meat, more meat, and peaches). Their dense texture holds up well on the grill and makes a great burger option for vegetarians, but even omnivores can enjoy some well-marinated mushrooms as a main course or a side. I’ve adapted this grill recipe for the broiler if you are stuck indoors this season; just take it back outside over the summer to enjoy on the grill.
Marinated Portobello Mushrooms – Serves 4
4 portobello mushroom caps
scant ¼ cup balsamic vinegar*
2 tablespoons extra virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
Thoroughly rinse mushroom caps and place them, smooth side up, in a shallow baking dish. Whisk all other ingredients together in a small bowl, then pour over the mushrooms. Let them marinate at room temperature for 20 minutes, turning once in the process.
Place mushrooms smooth side up on a foil-lined baking sheet. Broil on high on the lower rack of the oven for four minutes. Remove from oven, flip the mushrooms, and broil for four more minutes.
Enjoy mushrooms whole, on a burger or a lettuce wrap, or cut up over greens. I used the full recipe, mixed with steamed chard, to add to lunches for the week.
Source: Adapted from AllRecipes.com
*A scant measurement is a little less than the full amount. So, a scant ¼ cup would be a little bit less than a full quarter cup.