Saturday, May 28, 2011

Grilled Marinated Jumbo Portobello Mushrooms

This recipe works best if you use large (jumbo-sized) Portobello mushrooms. After you grill the marinated mushrooms, you can slice them up to serve. Note that this recipe works best if you marinate the mushrooms overnight.


3 jumbo Portobello mushrooms
sesame oil or chili sesame oil
soy or tamari sauce (use wheat-free for a gluten-free meal)
onion powder
crushed garlic (or garlic powder)


Remove the stems from the mushrooms and place them with the underside facing up. Take the first mushroom and place it in a round bowl or storage dish. I usually stack the mushrooms in a plastic tub that has a lid and can be closed for storage in the refrigerator overnight. You don’t have to marinate these overnight. But they should sit with the marinade in them (as described below) for at least four hours before grilling.

Sprinkle the first mushroom with the sesame oil or chili sesame oil (depending upon whether or not you like spicy food). The oil should soak down into the mushroom. Remember that the mushroom is placed bottom-side-up so that the marinade will seep down into it. Next sprinkle the soy sauce or tamari sauce into the mushroom, and finally sprinkle the onion powder and garlic powder into it. If you use real crushed garlic, you probably want to use about one medium clove.

Stack the next mushroom on top of the first one and repeat the procedure. Then stack the third mushroom on top and again repeat. Preferably allow the mushrooms to sit overnight in the refrigerator. When it is time to cook the mushrooms, put them whole on the grill. After they are cooked (tender and juicy), then you can slice them up to serve. If you have an avid Portobello fan in the crowd, perhaps they will want to eat an entire mushroom like a burger on a bun.

Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the mushrooms.

Eat well, be well, live deliciously!

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