Grilled Portobellos Mushrooms
Don't bother marinating these overnight as you would meat, it won't do much good because the mushrooms won't soak up too much. That's why you add a little marinade to the finished product.
While I was outside cooking these for the first time, a neighbor came over 'cause it smelled so good. I was making the Chicken satays and these grilled portobellos. Mark took a taste of the chicken, and then I suddenly realized that I had cooked something vegetarian, and Abby got a chance to test one of my new recipes as well. that was when we decided that they needed to have a little extra marinade on them after they've been cooked.
Serve with Maple / Mustard Dipping Sauce, or, Pineapple Mustard.
- 1 Cup Orange Juice
- 1 Large Lime, zest and juice
- 1/4 Cup Cider Vinegar
- 1 Tablespoon Butt Kickin' Blacken, Original Recipe
- 6 Cloves Garlic, grated
- 1 Tablespoon Kosher Salt
- 1 Medium Habanero Chile, minced fine, optional
- 2 Large Portobello Mushrooms
1. Make the Marinade / Sauce by mixing all the ingredients together, but the mushrooms. Set aside.
Click on the Picture to Enlarge.
2. Clean the mushrooms by first cutting away the thin membrane on the edge of each mushroom, next, remove the veins with the edge of a tablespoon. finally, slice them into 3/8' slices. Place them in the marinade.
3. Grill the sliced mushrooms over a hot grill for about 10 minutes, turning once, and basting often with the marinade.
4. To serve:
Place on a plate, and drizzle a little more of the marinade on top
5. Alternate method:
Fry in a Teflon fry pan over high heat with some butter, and a little of the marinade., until they just begin to get soft. Serve with additional marinade drizzled on top.
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