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Serving Ideas: Serve the mushrooms on toasted buns with your favorite toppings, slice them over salads, stuff them with grains and veggies, or enjoy as a side to grilled meats.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill pan or in the oven to retain their texture.
Variations:
Spicy Kick: Add a pinch of crushed red pepper flakes to the marinade.
Herb Lovers' Version: Mix fresh rosemary or thyme into the marinade for a more herbaceous flavor.
Asian-Inspired: Swap balsamic vinegar for rice vinegar and add a splash of sesame oil for a subtle Asian twist.
FAQ:
Q: Should I remove the gills from Portobello mushrooms before grilling?
A: It's optional. Removing them can prevent the mushrooms from becoming too dark and soggy, but keeping them adds extra mushroom flavor.
Q: Can I bake instead of grill?
A: Yes! You can bake the marinated mushrooms at 400°F (200°C) for about 15–20 minutes, flipping halfway through.
Q: How do I prevent the mushrooms from becoming too soggy?
A: Avoid over-marinating and cook on a hot grill to quickly sear and seal the juices inside.
Q: Are grilled Portobello mushrooms healthy?
A: Absolutely! They are low in calories, rich in antioxidants, and provide a good source of fiber and potassium.
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