Mushrooms, being my #2 favorite food, are near and dear to my heart. Growing up I begged for sautéed button mushrooms. I remember watching my parents make them, 8 oz sliced mushrooms and a stick of margarine. How could I not become addicted with a buttery tasting mushroom goodness? Now I make mushrooms with almost every meal, sautéed, in breakfast potatoes and eggs, in stir fry, in hamburgers, in anything grilled. I generally use crimini, but I do not discriminate against the others, whatever wild varieties are in season, very fresh buttons, and on occasion, portobellas.
Grilled portobella mushrooms are one of my favorite mushroom preparations. They are versatile, vegetarian, and light, but meaty at the same time. They are good as burger replacements or sliced and served as a steak replacement. There is something about the grill that brings out amazing flavors in a portobella and this marinade compliments the mushroom very well. Use this as your veggie option at your next BBQ and you will not disappoint.
Grilled Portobella Mushrooms.
4 large portobello mushrooms
2 T unsalted butter, melted
2 T olive oil
2 T white wine vinegar (you can use white wine here)
2 T agave nectar
1 t dried thyme, crushed
2 cloves of garlic, finely chopped
Clean stems and gills from the mushrooms discard waste and set aside mushrooms. Combine remaining ingredients and whisk to mix completely. Spoon one scoop into each mushroom cap. Brush the edges of each mushroom with marinade. Place each mushroom, gill side up, into a glass baking dish with remaining marinade. Cover with foil and allow to sit on the counter for at least 30 minutes. You can also do this in a plastic gallon sized bacg. Just add marinade and mushrooms and toss to coat.
Preheat grill to medium (375-400 degrees) heat. Place mushrooms, gill side up, on the grill over indirect heat. Pour remaining marinade into the cups. After 5 minutes turn mushrooms to get your hash marks. Cook for 5 more minutes. Flip the mushrooms and grill for 3-5 minutes, depending on size, over direct heat. Remove from grill and serve whole on buns, or slice and serve as a “meaty” side.