Grilled Portobellos

Whole portobello mushrooms marinated in a homemade vinaigrette and then grilled, broiled, or baked until tender and juicy. The marinade is a simple jar-shaken blend of olive oil, vinegar, balsamic vinegar, lemon juice, sugar, salt, and pepper. It does triple duty: flavoring the mushrooms, keeping them moist during cooking, and leaving you with leftover dressing for another use.

Portobellos act like sponges. Their wide, flat gills absorb the vinaigrette during the soak, pulling flavor deep into the flesh. A long marinade of up to 24 hours gives you the most flavorful result, but even a couple of hours makes a noticeable difference. Turn them once during marinating so both sides get equal time in the dressing.

The recipe gives you three cooking options, which makes it useful year-round. Grilling over warm coals gives you smoky char in 5 to 10 minutes. Broiling works just as fast for an indoor option. Baking at 425°F (220°C) takes about 15 minutes and is the most hands-off method.

Chef Tips

• Remove the stems before marinating. The stems are tough and woody, and they prevent the mushroom cap from sitting flat on the grill or baking sheet.
• Drain the marinade before cooking. Too much oil on the mushroom will cause flare-ups on the grill and steaming under the broiler.
• Grill gill-side down first, then flip. The gills hold more marinade and benefit from direct heat contact.
• The mushrooms are done when they’re tender enough that a knife slides through easily but still hold their shape.

Variations

• Stuff the cooked caps with goat cheese, sun-dried tomatoes, and fresh basil for a vegetarian main course.
• Slice the grilled portobellos and layer them on a burger bun with arugula and aioli.
• Add minced garlic and fresh rosemary to the vinaigrette for a more herbaceous marinade.