Grilled Portobellos
Doug Heiken, a winter griller in Grand Rapids, Minnesota, prefers his meals meatless, so he especially likes grilling vegetables. Big, meaty portobello mushrooms fit naturally on a grill rack. To serve, the grilled portobello mushrooms can be eaten like steaks, sliced and tossed with pasta, or served in a salad, rolled in tortillas with grilled red sweet peppers, or slipped between slices of grilled focaccia or in sandwich buns.
Ingredients
Directions
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Cut off mushroom stems even with caps; discard stems. If you like, remove gills. Lightly rinse mushroom caps. Gently pat them dry with paper towels.
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In a small bowl, combine the soy sauce, olive oil, vinegar, garlic, salt and black pepper. Lightly brush the tops of the mushrooms with some of the soy sauce mixture.
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Grill mushroom caps, top side down, on the rack of a covered charcoal or gas grill directly over medium heat for 5 minutes, brushing grill sides with remaining soy sauce mixture. Turn and grill 5 to 7 minutes more or until slightly softened and tender.