Grilled Portobello Mushrooms

*As with the Grilled Vegetables, the Mushrooms are highly versatile and can be used in numerous other recipes similar to those listed above.

*We recommend removal of the mushroom ‘gills’ - the dark brown ‘under belly’ of the mushroom that surrounds the area where the stem connects to the cap. The ‘gills’ become extremely dark when cooked, and impart a rather bitter flavor.

*To remove, use the edge of a spoon (teaspoon, measuring spoon, etc.) and ‘scrape’ under the ‘gills’ to gently remove without breaking or ‘digging’ into the cap.

*Because of the more ‘meaty’ flavor of this mushroom variety, we prefer using our Mesquite Steak Seasoning.


Yield: As Needed
As Needed Fresh Portobello Mushrooms, approximately 6" diameter
As Needed Vegetable Oil
As Needed Dean & Danny’s Mesquite Steak Seasoning, approximately 1/2 teaspoon per vegetable side

Preparation:
  1. Remove the stem and ‘gills’, being careful not to break the cap. Wash, and drain well.
  2. Lightly but evenly brush both sides with vegetable oil, then season each side with approximately 1/2 teaspoon Mesquite Steak Seasoning.
  3. Starting with the ‘gill side’ down, char-grill the mushrooms, using high heat, for approximately 1 minute, just to start the cooking process. Turn and continue cooking to attractively ‘mark’ the ‘top’ with the grill grids, and cook the mushrooms approximately 3/4ths cooked.
  4. Turn and continue cooking an additional 2-3 minutes, until the mushrooms are attractively cross-marked and cooked but still firm. Do not overcook, and keep in mind that ‘carry over cooking’ will continue, leading to an overcooked finished product.
  5. The mushrooms should be held warm until needed, or chilled as quickly as possible for use in other recipes (see note above).