Grilled Portobello Mushrooms
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Tarragon Mix
2 teaspoons rice vinegar 1 clove minced garlic 1 tablespoon chopped fresh tarragon leaves ¼ teaspoon table salt 2 tablespoons vegetable oilGrilled Portobello Mushrooms
½ cup extra virgin olive oil 3 tablespoons lemon juice from 1 lemon6 cloves medium-large garlic, minced fine (about 2 tablespoons)¼ teaspoon table salt 4 medium portobello mushroom, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped cleanBefore You Begin
Because of their dense, meaty texture, portobellos—unlike other vegetables—can be marinated. If you can find only smaller portobellos (say, about 4 inches across), use six mushrooms (and six pieces of foil) and reduce the grilling time wrapped in foil to 9 minutes.
Instructions
- Combine rice vinegar, minced garlic clove, chopped fresh tarragon leaves, salt, and vegetable oil in medium bowl and set aside
- Combine oil, lemon juice, garlic, and salt in large zipper-lock bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Refrigerate until seasoned, about 1 hour.
- Cut four 12-inch-square pieces of foil. Remove mushrooms from marinade and place foil squares on work surface. Set one mushroom on top of each piece of foil, gill-side up, and fold foil edges over to enclose mushroom and seal edges.
- Grill mushrooms, with sealed sides of foil packets facing up, over medium-hot fire until juicy and tender, 10 to 12 minutes. Using tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms on rack gill-side up and cook until grill-marked, 30 to 60 seconds.
- Toss grilled mushrooms with tarragon mix to coat and serve immediately or cover with plastic wrap and let stand at room temperature for up to 30 minutes.
Yield
Serves 4Ingredients
Tarragon Mix
2 teaspoons rice vinegar
1 clove minced garlic
1 tablespoon chopped fresh tarragon leaves
¼ teaspoon table salt
2 tablespoons vegetable oil
Grilled Portobello Mushrooms
½ cup extra virgin olive oil
3 tablespoons lemon juice from 1 lemon
6 cloves medium-large garlic, minced fine (about 2 tablespoons)
¼ teaspoon table salt
4 medium portobello mushroom, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
Ingredients
Tarragon Mix
2 teaspoons rice vinegar
1 clove minced garlic
1 tablespoon chopped fresh tarragon leaves
¼ teaspoon table salt
2 tablespoons vegetable oil
Grilled Portobello Mushrooms
½ cup extra virgin olive oil
3 tablespoons lemon juice from 1 lemon
6 cloves medium-large garlic, minced fine (about 2 tablespoons)
¼ teaspoon table salt
4 medium portobello mushroom, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
Ingredients
Tarragon Mix
2 teaspoons rice vinegar
1 clove minced garlic
1 tablespoon chopped fresh tarragon leaves
¼ teaspoon table salt
2 tablespoons vegetable oil
Grilled Portobello Mushrooms
½ cup extra virgin olive oil
3 tablespoons lemon juice from 1 lemon
6 cloves medium-large garlic, minced fine (about 2 tablespoons)
¼ teaspoon table salt
4 medium portobello mushroom, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
Before You Begin
Because of their dense, meaty texture, portobellos—unlike other vegetables—can be marinated. If you can find only smaller portobellos (say, about 4 inches across), use six mushrooms (and six pieces of foil) and reduce the grilling time wrapped in foil to 9 minutes.
Instructions
- Combine rice vinegar, minced garlic clove, chopped fresh tarragon leaves, salt, and vegetable oil in medium bowl and set aside
- Combine oil, lemon juice, garlic, and salt in large zipper-lock bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Refrigerate until seasoned, about 1 hour.
- Cut four 12-inch-square pieces of foil. Remove mushrooms from marinade and place foil squares on work surface. Set one mushroom on top of each piece of foil, gill-side up, and fold foil edges over to enclose mushroom and seal edges.
- Grill mushrooms, with sealed sides of foil packets facing up, over medium-hot fire until juicy and tender, 10 to 12 minutes. Using tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms on rack gill-side up and cook until grill-marked, 30 to 60 seconds.
- Toss grilled mushrooms with tarragon mix to coat and serve immediately or cover with plastic wrap and let stand at room temperature for up to 30 minutes.
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