Gas-Grilled Marinated Portobello Mushrooms
By America's Test KitchenPublished on August 22, 2007
Yield
Makes 4 mushroom caps (Each 5- to 6-inches)
Ingredients
Before You Begin
We prefer large 5- to 6-inch portobellos for grilling because they are sold loose—not prepackaged—and are typically fresher. However, if you cannot find large ones, use six 4- to 5-inch portobellos, which are usually sold three to a package; decrease their grilling time wrapped in foil to about 7 minutes.
Instructions
- Combine oil, lemon juice, garlic, and salt in large zipper-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour. Meanwhile, cut four 12-inch-square pieces of foil (or six 9-inch-square pieces if using smaller mushrooms); when mushrooms are almost done marinating, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
- Remove mushrooms from marinade. Place a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges. Scrub rack with wire grill brush. Grill mushrooms, with sealed side of foil packet facing up, until juicy and tender, 7 to 9 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. Remove from grill and use in one of following recipes.
Yield
Makes 4 mushroom caps (Each 5- to 6-inches)Ingredients
Ingredients
Ingredients
Why This Recipe Works
When grilled, portobello mushrooms often turn limp and flaccid, burning on the outside before the inside fully cooks. We solved this problem when developing our grilled portobello mushroom recipe by digging out an old tool of the campfire trade: aluminum foil. By wrapping each mushroom in a packet of foil, we were able to cook it through till perfectly done, in about 10 minutes. We then unwrapped each mushroom and set it directly over the fire for 30 to 60 seconds to sear in the grilled flavor.
Before You Begin
We prefer large 5- to 6-inch portobellos for grilling because they are sold loose—not prepackaged—and are typically fresher. However, if you cannot find large ones, use six 4- to 5-inch portobellos, which are usually sold three to a package; decrease their grilling time wrapped in foil to about 7 minutes.
Instructions
- Combine oil, lemon juice, garlic, and salt in large zipper-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour. Meanwhile, cut four 12-inch-square pieces of foil (or six 9-inch-square pieces if using smaller mushrooms); when mushrooms are almost done marinating, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
- Remove mushrooms from marinade. Place a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges. Scrub rack with wire grill brush. Grill mushrooms, with sealed side of foil packet facing up, until juicy and tender, 7 to 9 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. Remove from grill and use in one of following recipes.
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