Portobello mushrooms are thick and large, but cooking the mushrooms makes them tender and more flavorful. Try portobellos as a sidedish, in a salad, or even as the meat in a meatless burger. Cook the mushrooms using a variety of methods such as grilling, baking or saut ing. The mushrooms will fill your kitchen with a sweet and pleasant earthy aroma.
Instructions
Grill
1. Combine 1/2 cup of olive oil with garlic and fresh thyme. If you do not want to season the mushrooms, brush them with olive oil to prevent them from sticking to the grill.
2. Place four large portobello mushroom caps into a plastic storage bag. Pour the mixture over the mushrooms and seal the bag.
3. Leave the bag out at room temperature for 2 hours. Heat the grill to the medium setting. Allow coals to burn down until a white ash forms if you use a charcoal grill.
4. Place the prepared portobello mushrooms on the grill. Heat each side for 2 to 3 minutes until golden brown.
5. Remove the mushrooms from the grill. Serve them immediately while they remain hot.
Bake
6. Heat the oven to 350 degrees Fahrenheit.
7. Coat the mushrooms with olive oil and season them if you desire. Place the portobello mushroom caps on a baking dish upside down in a single layer.
8. Bake the mushrooms for 30 to 35 minutes.
9. Remove the portobello mushrooms once they are tender. Drizzle your preferred sauce or marinade over the mushrooms and serve.
Saut
10. Add 1 1/2 tbsp. of olive oil into a skillet over medium heat.
11. Slice two portobello mushroom caps diagonally into thin strips.
12. Add the sliced mushroom to the hot oil. Reduce the heat to low.
13. Cook the portobello mushrooms until they are soft and golden brown. The edges may blacken in the skillet while you cook them.
14. Season the mushrooms with salt and pepper if you desire and serve.
Tags: mushroom caps, portobello mushroom, portobello mushroom caps, , grill Place, mushrooms with, over mushrooms