Grilled Portobello "Burgers"
Prep Time: 1-2 hours for marinating the mushrooms
Ingredients
- 6 large Portobello mushrooms (each 4-6 inches across, 8-10 oz. each)
- 3 large cloves garlic, cut into matchstick slivers
- 3 Tbsp Dijon mustard
- 3 Tbsp A.1. steak sauce
- 3 Tbsp Worcestershire sauce
- 3 Tbsp of your favorite barbecue sauce
- 3 Tbsp balsamic vinegar
- ½ tsp liquid smoke
- ½ tsp coarse salt
- 1½ tsp freshly ground black pepper
- ¾ cup extra-virgin olive oil
- 12 fresh basil leaves, thinly slivered, or 2 tsp dried basil
- 6 thin slices Cheddar or Jack cheese (about 6 oz.)
- 1 large ripe tomato, thinly sliced (optional)
- 1 sweet onion, thinly sliced (optional)
- Boston lettuce leaves (optional)
- Mustard, ketchup, mayonnaise, barbecue sauce, and/or relish
Directions
- Using a paring knife, trim the stems off the Portobellos.
- Wipe the caps clean with a damp paper towel.
- Using a sharp object, such as the tip of a metal skewer, make a series of holes in the gill side of the mushrooms, about 1-inch apart.
- Insert the garlic slivers into these holes, dividing them evenly among the 6 mushrooms.
- Combine the mustard, steak sauce, Worcestershire sauce, barbecue sauce, vinegar, liquid smoke, salt and pepper in a mixing bowl and whisk until the salt dissolves.
- Whisk in the olive oil and basil.
- Pour 1/3 of the mixture in the bottom of a non-reactive baking dish and place the mushrooms in it, gill side up.
- Swish the mushrooms around to coat the bottoms with marinade.
- Spoon the remaining marinade over the mushrooms.
- Let them marinate for 1 to 2 hours.
- Set up the grill for direct grilling using a two-zone fire. Preheat one zone to high, and the other zone to medium so you can move the mushrooms over if they start to burn.
- When ready to cook, drain the mushrooms over a small non-reactive bowl to reserve the remaining marinade.
- Place the Portobellos on the hot grate, gill side down, and grill for about 3 minutes.
- Turn the mushrooms over and spoon 1 Tbsp of the reserved marinade into each cap.
- Continue grilling until the Portobellos are browned and very tender, about 4 minutes more.
- The mushrooms are done when they can be easily pierced with a skewer.
- If they start to brown too much before they become tender, move them over the medium zone of the grill.
- After the mushrooms have grilled for 2 minutes on the second side, place a slice of cheese on each and cover the grill to melt the cheese.
- To serve, place each grilled Portobello on a slice of lettuce.
- Garnish with tomato and onion slices and condiments of your choice and top with another slice of lettuce to act as a "bun".
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