Grilled Portobello Mushrooms
Dense and meaty, portobellos are great on the grill. These would be heavenly with slow-cooked and charcoal-grilled beef rib. They also work well as a vegetarian main, and are naturally gluten-free and low carb.
Ingredients
- 1 stick (4 oz) unsalted butter, softened
- 2 garlic cloves, finely chopped
- 1 to 2 rosemary sprigs, leaves chopped, stalks reserved (1 to 2 tablespoons)
- 2 teaspoons dark soy sauce or tamari
- 8 to 12 large portobello or firm, meaty, flat-cap mushrooms, stalks intact
- Olive oil
- Sea salt and freshly ground black pepper
Instructions
- Set up your grill for direct and indirect cooking over medium heat and preheat it to 400°F (200°C).
- In a small bowl, stir together the butter, garlic, chopped rosemary leaves, and soy sauce, then season with pepper. Set aside at room temperature.
- Wipe the mushrooms with damp paper towels to clean, if necessary, and trim the ends of the stalks. Place the mushrooms on a rimmed baking sheet, drizzle with a little oil, season with salt and pepper, and toss to coat.
- Turn the mushroom caps gill-side up on the baking sheet. Using a spoon, draw a line in the butter divvying it in half. Spoon half the butter on the mushrooms, dividing it evenly among them.
- If desired, dampen the rosemary stalks with a little water and throw them directly on the charcoal or place them across the grate of your gas grill over direct heat. Place the mushrooms, gill-side up, on the grill over direct heat and close the lid. Grill the mushrooms until softened and the tip of a sharp knife can easily be inserted into the thickest part, 5 to 7 minutes.
- Move the cooked mushrooms to the perimeter of the indirect heat zone. Divide the remaining butter evenly among them and wait for a minute or two to let the butter melt before serving.
Nutrition
Serving: 1portion | Calories: 122kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 163mg | Fiber: 1g | Sugar: 2g