Grilled Balsamic Portobello Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you are a mushroom fan, you will love this dish. You can serve these beautiful mushrooms as an appetizer or use them on top of grilled chicken or rice. You can even grill them up with the vinaigrette, put them on a grilled roll, top with lettuce and tomato and enjoy a juicy, healthy mushroom burger. Read more . Ingredients:
4 large or 6 medium portobello mushrooms |
1/2 cup cabernet sauvignon wine |
1/4 cup balsamic vinegar |
1 tablespoon fresh lemon juice |
1 cup chicken stock |
1 teaspoon finely chopped fresh italian parsley |
1/2 teaspoon finely chopped fresh rosemary |
2 teaspoons minced onion |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Light charcoal or turn on gas grill to high and let charcoal heat to white hot.
2. Cut off hard ends of mushroom stems. Use a paring knife to remove most of the mushroom gills on underside of cap.
3. Rinse portobellos and set on towel to dry.
4. In a medium bowl, mix together wine, vinegar, lemon juice, stock, parsley, rosemary, onion and garlic.
5. Slice mushrooms into 1/2-inch-thick slices. Dip each slice into balsamic mixture and place on hot grill.
6. Cook for about 3 or 4 minutes and flip.
7. Drizzle more vinaigrette on mushrooms and cook another few minutes until mushrooms are soft but not mushy or burned (cooking times will vary depending on thickness of mushrooms and heat of grill).
8. When done, salt and pepper mushrooms and serve warm.
9. Makes 4 servings.
10. Note: Mushrooms can also be cooked in at 350 oven on a sheet pan until tender.
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