Grilled portobello mushroom recipes include grilled balsamic portobello mushroom with soft polenta, grilled portobello mushroom steaks, and grilled portobello mushrooms with tomatoes and mozzarella. Balsamic vinegar and spices make a simple yet tasty marinade for portobello mushrooms.
Mario Batali’s grilled balsamic portobello mushrooms with soft polenta involves marinating mushroom caps and stems in a mixture of balsamic vinegar, garlic, olive oil and spices, then grilling them over a medium-high heat for four minutes per side. Cut the mushrooms into strips and serve over cooked polenta.
To make grilled portobello mushroom steaks, whisk together olive oil, lemon juice, salt and pepper. Lay the mushrooms in the marinade topsides down and sprinkle fresh herbs over them. After marinating for 20 minutes, cook the mushrooms on the grill for 25 minutes, turning once. Remove the mushrooms from the grill and squeeze fresh lemon juice over them.
To make grilled portobello mushrooms with tomatoes and mozzarella, sprinkle olive oil, salt and pepper over four portobello mushrooms. Cook the mushrooms on a hot grill for five minutes per side. Meanwhile, mix 3 tablespoons of olive oil and minced garlic. Add 3 chopped tomatoes, 8 ounces of cubed fresh mozzarella and 1/4 cup of chopped basil leaves to the oil mixture, tossing to combine. Divide the tomato mixture among the mushrooms, and season with salt and pepper.