Name: Grilled Marinated Portobellos with Tarragon
Total time: 2 h 15 min
Ingredients: 1/2 cup olive oil; 3 tablespoons lemon juice from 1 lemon; 6 medium cloves garlic , minced fine (about 2 tablespoons); 1/4 teaspoon table salt; 4 portobello mushrooms , each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean; 2 teaspoons rice vinegar; 1 medium clove garlic , minced; 1 tablespoon chopped fresh tarragon leaves; 1/4 teaspoon table salt; 2 teaspoons vegetable oil or canola oil; Ground black pepper

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

This variation is great served with a grilled steak or a juicy hamburger. See related recipe for charcoal-grilled version.

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.

Combine rice wine vinegar, garlic, tarragon, and salt in medium bowl; stir in oil. Add mushrooms and ground black pepper to taste; toss to coat. Serve immediately or cover with plastic wrap and let stand at room temperature up to 30 minutes.