I mentioned earlier this week that I picked up a copy of Cook's Illustrated, Summer Entertaining and Grilling magazine. I've Grilled Portobellos on many occasions, but when I saw the article that accompanied the recipe I was nodding my head "yes" as I read the problems that they had encountered. When you grill them directly on the grate, they can get charred to black before they are fully cooked since they are a thicker mushroom. The solution they came up with is to seal the mushrooms in foil for the primary cooking time, then remove from the foil and allow to cook for about 1 minute on the grill to get the grill marks. This really did make a big difference in the texture from when I had grilled them directly on the grate. I will continue to use this method, but may try other marinade options.
The marinade was tasty, however the lemon flavor was a bit too tangy. My Oldest, who LOVES mushrooms, wasn't able to get past one bite due to the tanginess. I may switch to more of a balsamic marinade next time.
Grilled Portobello Mushrooms
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 6 medium cloves garlic, minced
- 1/4 teaspoon salt
- 4 (5-6 inch diameter) portobello mushrooms, stems removed and discarded, caps wiped clean
- Combine oil through salt in a large zip-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour.
- Meanwhile, cut 4 12-inch square pieces of foil (I used one large piece of foil that all mushrooms could fit inside).
- Remove mushrooms from marinade. Place foil square on work surface and set mushroom(s) on top, gill side up. Fold foil edges over to enclose the mushroom and seal the edges.
- Cook over high heat on gas grill for 7-9 minutes. Then, using tongs unseal the foil and remove mushrooms to grill top. Place gill side up so that the top will get grill marks. Cook for about 1 minute.