Simple Cooking - Grilled Portobello Mushrooms

After buying some beautiful Portobello mushrooms at Green City Market last weekend, we decided that this would be a great opportunity to start spring off right and break out the grill. Ok, the grill pan - sometimes, an urban cook has to improvise. But we could smell the charcoal of April in our minds.

If you're a meat eater, this dish is a great vegetarian option to keep in your back pocket for guests. It also works in reverse - if you’re a vegetarian cook trying to entertain carnivores, this is a great choice. It’s healthy, very satisfying and quite flavorful. Portobellos are a great source of protein and fiber, and local options are available year-round.

Some people serve these on buns and call them mushroom “burgers” - we prefer to eat them with a knife and fork. Serve them with a hearty pasta or couscous and a green salad.

Grilled Portobello Mushrooms

4 large portobello Mushrooms, stems removed
5 cloves of garlic, chopped
1/2 cup olive oil
1/2 cup balsamic vinegar
1 tbsp paprika
1 tbsp dried basil
1 tbsp rosemary
a pinch of cayenne pepper
1 tbsp dried onion (optional)

In a large, shallow dish, lay out the mushrooms. Add 1/4 cup olive oil and 1/4 cup vinegar to the dish, along with half of the rosemary and garlic. Salt and Pepper to taste. Stir to combine. Let them rest, flipping the mushrooms occasionally, for about an hour.

Pre-heat your grill or grill pan. In a small bowl, combine the remaining oil and vinegar, garlic and rosemary along with the paprika, basil, cayenne and onion. Put the mushrooms on the grill and brush the liquid from the bowl over them generously. Flip the mushrooms every 2-3 minutes and brush again. Cook for 8-10 minutes, then remove and serve.