Garlicky Portobello Mushrooms

Big, meaty portobello mushrooms are practically made for the grill. Their broad caps absorb smoky flavor like a sponge, and the high heat concentrates their natural umami into something that satisfies even confirmed carnivores.

The basting mixture here is simple but loaded: butter and olive oil for richness, three cloves of minced garlic for punch, and lemon juice to keep the mushrooms from tasting heavy. Melt it all together and brush it on generously before and during grilling.

Grill them gill-side up first. The concave caps catch and hold the garlic butter as it melts, basting the mushrooms from the inside. Flip after eight minutes, and the second side picks up those beautiful grill marks.

You want the mushrooms very tender and deeply browned, not just lightly charred. That full 16 minutes over medium-hot coals breaks down the cell walls and concentrates flavor.

Kitchen Tips

• Remove the stems before grilling; they’re tough and don’t cook at the same rate as the caps
• Slice any mushrooms over 3 inches across into strips so they cook evenly
• Use butter instead of margarine if you have it; the flavor difference on the grill is noticeable

Variations

• Add a splash of balsamic vinegar to the basting mixture for a tangy glaze
• Stuff the grilled caps with goat cheese and fresh herbs for a substantial appetizer
• Slice grilled portobellos and serve on crusty bread as a vegetarian sandwich