You don’t have to be a vegetarian like me to enjoy Portobello Mushroom recipes. In fact, many vegetarians use portobello mushrooms as a meat substitute because of their flavor and texture which makes them a favorite among the meat-eaters and well.
Portobello Mushroom Recipes: Grilled Ginger-Marinated “Steaks”
This recipes takes about an hour because of the marinating time, but that’s done in the refrigerator giving your time to toss a salad, makes some rice, and create the rest of your meal. Cooking time is 10 minutes and can be done on your outdoor grill or in the house by making use of your oven’s broiler features.
The simple marinade brings together some of my favorite flavors. Fresh ginger, pineapple juice (fresh will give you the best taste, but canned can be used if that’s all you have available). I’d add some chopped spring onions to give it even more of an Asian flare. Or you can serve these on a whole grain bun as a vegetarian burger and add a ring of grilled pineapple and mayo mixed with a little of the marinade – yum!
Because this is vegetarian, your marinade can be poured over the finished mushrooms and it’s used to keep them moist during the cooking process. I love that it doesn’t go down the drain like most marinade that’s used on meat does.
Have you tried portobello mushrooms? Do you have any fabulous portobello mushroom recipes you can share?
- 4 large portobello mushrooms
- ¼ c balsamic vinegar
- ½ c fresh pineapple juice
- 2 Tbl chopped fresh ginger, peeled
- 1 Tbl chopped fresh basil
- Clean the mushrooms by gently wiping them clean with a damp cloth or paper towel.
- Remove their stems and place in a glass or ceramic dish, gill side up; set aside.
- Prepare the marinade in a small bowl by whisking together the vinegar, pineapple juice (use canned if fresh is not available) and ginger (mince the ginger finely if you like a milder taste)
- Drizzle the mushrooms with the marinade and cover with plastic wrap.
- Refrigerate and marinate about an hour, turning them over at the 30 minute mark.
- Prepare your grill (if you don't have an outdoor grill, you can use your oven's broiler).
- Using olive oil and a brush or cooking spray, coat the cooking rack (if you're using spray, stand back and be careful spraying it)
- Grill (or broil) the mushrooms on medium heat for about 5 minutes on each side or until tender.
- Baste with marinade while they cook to keep them from drying out and turn often if they're getting too dark.
- Transfer the finished mushrooms to a serving platter with tongs.
- Garnish with the fresh basil and serve immediately.
Portobello Mushroom Recipes: What’s In a Name?
Did you know that this mushroom is called different names based on how mature it is? Seriously! This is the same little white mushroom you’ll find at every grocery store, it’s just been picked in its infancy.
- When immature and white—this mushrooms is called a table mushroom, button mushroom, white mushroom, or common mushroom.
- When immature and brown—the name changes to cremini or crimini mushroom, or brown cap mushroom
- When mature – it’s called a Portobello mushroom.
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