Grilled Portobello Mushrooms are a splendid choice for a family dinner, offering a meaty texture and rich flavor that can satisfy both vegetarians and meat-eaters alike. Perfect for a family of four, this recipe is not only simple but also customizable with various marinades and toppings, allowing it to serve as a versatile main dish or a delectable side. Here, we will focus on preparing Grilled Portobello Mushrooms with a balsamic marinade, garnished with fresh herbs and cheese, to create a dish that’s both flavorful and satisfying.
Ingredients:
- 4 large Portobello mushroom caps, cleaned with stems and gills removed
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- Salt and freshly ground black pepper to taste
- Optional for garnish: crumbled goat cheese or feta, fresh parsley, and additional balsamic reduction
Preparation:
- Marinate the Mushrooms: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Place the Portobello mushrooms in a large resealable plastic bag or a shallow dish and pour the marinade over them. Ensure each mushroom is well-coated with the marinade. Seal the bag or cover the dish and let the mushrooms marinate for at least 30 minutes to 1 hour in the refrigerator, turning them occasionally to marinate evenly.
- Preheat the Grill: While the mushrooms are marinating, preheat your grill to medium-high heat. Yes, you can use olive oil here, because we marinated with it. A properly heated grill ensures the mushrooms will cook evenly and attain those desirable grill marks without becoming soggy.
- Grill the Mushrooms: Once the grill is hot and the mushrooms have marinated, remove the mushrooms from the marinade, letting any excess drip off. Place the mushrooms on the grill, cap side down, and grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks. The time might vary depending on the size of the mushrooms and the heat of your grill.
- Garnish and Serve: After grilling, transfer the mushrooms to a plate. If desired, sprinkle the grilled mushrooms with crumbled goat cheese or feta for a touch of creaminess, and drizzle with a balsamic reduction for added sweetness and depth of flavor. A sprinkle of fresh parsley not only adds a pop of color but also a fresh, herbal note that complements the rich balsamic and earthy mushroom flavors.
Serving Suggestions:
These Grilled Portobello Mushrooms are incredibly versatile. Serve them as a main dish, perhaps accompanied by a quinoa salad or roasted vegetables, for a hearty vegetarian option. Alternatively, they can be served as a side dish to complement grilled meats or fish for the non-vegetarians in the family. For a more casual meal, these mushrooms can be used as burger patties, served on toasted buns with your favorite toppings and condiments.
Conclusion:
Grilled Portobello Mushrooms with a balsamic marinade present a delightful combination of flavors and textures that can appeal to a wide array of tastes. The process of marinating and grilling enhances the natural umami of the mushrooms, while the addition of fresh herbs, cheese, and balsamic reduction adds layers of flavor that make this dish stand out. This recipe is a testament to the beauty of simplicity in cooking, showcasing how a few well-chosen ingredients can transform a basic component into a memorable meal. Enjoy this culinary creation with your family, embracing the joy of shared meals and the pleasures of good food.
