Grilled Portobello Mushrooms

Ingredients

• 3Portobello mushroom caps
• 240 mlDry white wine
• 240 mlWater
• 30 mlExtra-virgin olive oil
• 3 cloves, mincedGarlic
• 1 teaspoonItalian seasoning
• ¼ teaspoonSalt
• To tasteBlack pepper

Instructions

1. 1

   Prepare the mushrooms

   Remove the stems from the mushroom caps, wipe the caps clean with a paper towel, and cut them into 2.5 cm slices. Arrange the slices in an 8 × 10-inch baking dish.

2. 2

   Mix the marinade

   Whisk together the white wine, water, olive oil, garlic, Italian seasoning, salt and pepper. Pour the mixture over the mushrooms. If needed, add a little more white wine, water or a combination of both.

3. 3

   Marinate the slices

   Cover the dish with a lid or plastic wrap and marinate for 30 minutes. Alternatively, cover and refrigerate the mushrooms for up to 8 hours.

4. 4

   Heat the grill

   Preheat the grill to medium-high and spray a grill basket with cooking oil. Lift the mushrooms out of the dish and drain off any excess marinade.

5. 5

   Grill the mushrooms

   Set the mushrooms in the prepared grill basket on the hot grill grate. Close the lid and grill for 5 minutes, then carefully open it and use tongs to move the mushrooms around for more even cooking. Close the lid and grill for another 5 minutes, or add a further 5 minutes if needed, until thoroughly cooked.

6. 6

   Rest and serve

   Carefully remove the mushrooms from the grill, cover them and let them cool slightly. Serve warm, or let them cool completely and store in an airtight container for up to 3 days.

What are grilled portobello mushrooms?

Portobellos are large, mature mushrooms with broad caps that hold their shape well when grilled. Grilling them is a familiar American cookout approach, and their savoury flavour makes them useful as a side or a filling for sandwiches and wraps.

Here, sliced caps take on a simple wine, garlic and herb marinade before cooking in a grill basket. The basket helps keep the slices together while they cook over the grate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 34 calories, 1g protein, 1g carbs, 2g fat.

The mushrooms supply most of the carbohydrates and a little protein, while olive oil contributes most of the fat. Pair a serving with a protein-rich main and vegetables or salad for a more varied plate.

Why use a grill basket?

The slices are small enough to slip through grill grates, so a basket keeps them contained while still exposing them to the heat. Spraying the basket with cooking oil helps reduce sticking.

Make the marinade count

Wine and water form the liquid base, while olive oil, garlic and Italian seasoning bring flavour. Arrange the sliced mushrooms in a single layer where possible so the marinade can reach them evenly.

Coverage: the recipe calls for enough liquid to coat the mushrooms; if the slices are not well covered, add small amounts of wine, water or both as directed.

Marinating and timing

The stated minimum marinating time is 30 minutes. For a longer lead-in, cover the dish and refrigerate the mushrooms for up to 8 hours.

Grilling takes at least 10 minutes in two 5-minute stages. The method allows for another 5 minutes if the mushrooms need more time.

Check for doneness

Move the slices around in the basket after the first 5 minutes to encourage even heating. They should be thoroughly cooked before you take them off the grill; use the additional grilling time if needed.

Serving ideas

Serve the mushrooms warm alongside grilled vegetables or other cookout dishes. For a sandwich or wrap filling, let them cool slightly first, then layer the slices into the bread or wrap.

Recipe notes & tips

• Wipe the caps clean rather than rinsing them, as the recipe directs.
• Cut the caps into even slices so they cook at a similar rate.
• Drain excess marinade before putting the mushrooms in the grill basket.
• Move the slices around after the first 5 minutes to help them heat evenly.
• Allow the mushrooms to cool slightly before adding them to a sandwich or wrap.

Variations

• Herb change: Use another dried herb blend in place of the Italian seasoning.
• Peppery finish: Add extra black pepper to the marinade.
• Wine-free option: Replace the white wine with water, as the method permits.
• Sandwich filling: Use the grilled slices in place of a meat filling in sandwiches.
• Wrap filling: Let the mushrooms cool slightly and tuck them into wraps.

Common mistakes to avoid

• Skipping the basket: Slices can fall through the grate; use a grill basket.
• Leaving excess marinade on: The mushrooms may be difficult to handle; drain them before grilling.
• Uneven slicing: Different-sized pieces may cook at different rates; cut the caps into even slices.
• Not moving the slices: They may heat unevenly; rearrange them after the first 5 minutes.
• Stopping too soon: The mushrooms may not be thoroughly cooked; grill for an extra 5 minutes if needed.

How to store

Cool the mushrooms completely and keep them in an airtight container in the refrigerator for up to 3 days. Reheat them on the grill or in a pan until warmed through.

Frequently asked questions