Marinated Grilled Balsamic Portobello Mushrooms with Rosemary

Tasty, Toothsome Morsel

Recipe inspired by Kelly

Did you know that Portobello mushrooms are grown-up versions of the common button mushroom that we see in US markets everywhere? And Crimini mushrooms are the same Agaricus bisporus species in adolescent form? In fact, all white and brown mushrooms cultivated in the US (except shitakes and oyster mushrooms) are varieties of this species. Button mushrooms are native to both North American and European grasslands.

Although mushrooms are now cultivated year-round, I can imagine our ancestors gathering most mushrooms in spring and summer, during warm weather with moderate to high rainfall. So, I’m thinking it’s Portobello season now, and not just because it’s BBQ season in the US!

Simple Preparation

Cultivators recommend storing mushrooms in a paper bag in the refrigerator for not more than 5 days. It’s important that they be kept in the dark and allowed to breathe so they don’t get soggy or start growing mold. So forego the plastic-wrapped prepackaged cardboard container, not only to avoid discarding junk into the landfill, but also to preserve your mushrooms’ freshness.

My friend Kelly gave me the idea for these mushrooms, when I asked readers about their favorite thing to grill. (I’d still like to know what you think, dear reader, in a comment below!) I’m not sure whether I put the ingredients together the same way that she does, but it’s hard to imagine a succulent Portobello prepared wrong. So feel free to adjust the proportions of ingredients, and even change up the herbs. Some people like to serve these on buns like burgers with all the fixin’s, but they’re also a tasty treat on their own. Happy grilling!

Hot off the Grill, Sprinkled with Rosemary

Marinated Grilled Portobello Mushrooms with Rosemary

serves 3

3 large fresh Portobello mushrooms

3 small - medium cloves garlic

3 tbsp. aged balsamic vinegar

3 tbsp. olive oil

1 - 2 dashes onion powder

Fine sea salt

Fresh-ground pepper

~1 tsp. finely chopped fresh rosemary

Extra rosemary for garnish (optional)

Wash and dry the mushrooms. Gently pull off the stems and use for another purpose. Lay mushrooms in a pan gill-side up.

Press garlic. Mix together in a small bowl with oil and vinegar. Stir in a dash or two of onion powder. Brush mixture evenly over mushroom caps. Let marinate at room temperature for 2 hours. You can marinate up to 4 hours if needed.

Spray grill with no-stick spray or coat with olive oil. Preheat grill until medium hot. You will grill these, like most veggies, over indirect heat, not directly over the flame.

Drain off excess marinade, if any, into small dish.  You can brush this onto the smooth side of the mushrooms during grilling.

Place gill-side up on hot grill and cook until they get tender. Timing will depend upon your grill and its temperature, and the age and size of your mushrooms. We grilled them for 30 minutes, though next time we might try cooking at a higher temperature to reduce cooking time.

Check mushrooms after grilling 10 minutes. If not starting to get tender, grill another 5 – 10 minutes on the same side. Then flip to other side and brush smooth side with marinade. Grill another 10 – 12 minutes. If not tender, flip again and continue grilling till perfect.

Remove from grill and sprinkle with salt and pepper. Top with chopped rosemary to taste and garnish with rosemary sprig, or serve in buns with burger accompaniments.