Broiled, Marinated Portobello Mushrooms

Portobello mushrooms act like sponges, and that’s exactly what you want here. An overnight soak in soy sauce, lime juice, garlic, hot chili, and cilantro lets the marinade penetrate deep into the gills and flesh, so every bite is packed with salty, citrusy, spicy flavor.

The broiler gives these a charred, slightly crispy exterior while the inside stays juicy and almost steak-like in texture. Portobellos are dense enough to hold up under direct heat without collapsing, which makes them a solid main course for anyone skipping meat.

Flipping the mushrooms in the marinade every few hours ensures even coverage. The gill side absorbs the most liquid, so start them gill-side down and alternate.

Serving over wild rice with onions is a natural pairing. The nutty, chewy rice complements the umami-rich mushrooms without competing for attention.

Kitchen Tips

• Remove the portobello stems before marinating. They’re tough and woody, and the hollow they leave behind holds extra marinade.
• Watch closely under the broiler. Portobellos go from beautifully charred to burnt in under a minute.
• Pat the mushrooms dry slightly before broiling if they’re dripping wet. Too much liquid under the broiler steams the surface instead of charring it.

Variations

• Burger style: Serve a broiled cap on a toasted bun with avocado and pickled onions.
• Asian glaze: Add a tablespoon of honey or maple syrup to the marinade for a sweet-savory lacquer.