Is calling them “steaks” going a bit too far? Perhaps, but that’s what I thought of when I was grilling these yummy portobello mushroom slices. I spotted a tidy package of these beauties while perusing the produce department recently. I almost walked right past them, but their gleaming white flesh, dark gills, and perfectly curled edges looked so pretty…how could I not throw them in the basket? My mom had recently told me about a grilled mushroom burger she had seen on the food network, and grilling seemed like the perfect thing to do, so in they went!
Making them was super easy. They were the focus of our meal, but they would also work great as a side, would be perfect for burgers or sandwiches, and would be even more fantastic with some melted cheese on top…darn, now I’m hungry again!
Grilling these mushrooms is easy peasy. I used my Foreman grill since I don’t have a grill pan (and there was no way I was going out in the rain to start up our actual grill), but either would work. They weren’t quite thick enough for my Foreman, since it presses both sides, so I had to flip them, but it still was incredibly fast.
Once your herbs and garlic are chopped and ready to go, simply drizzle the mushroom slices on one side with a little olive oil and sprinkle with the herbs, garlic and salt, then place on the grill seasoned side down. Keep in mind that the mushrooms will release a lot of their juices after they start cooking, so you don't have to put too much olive oil on. While on the grill, do the same to the other side. After a couple of minutes, and once the mushrooms begin to soften, flip them over and cook until tender.
Wrapping it up
I really liked how these turned out, but I think next time I will use garlic powder instead of fresh. Although I always like to use fresh whenever I can, I had a hard time getting the garlic to stick to the mushrooms, and some of it got a little burnt on the grill. If you try these, let me know what worked for you!
1 package sliced portobello mushrooms, or 2 portobello mushrooms, sliced
2 garlic cloves, finely chopped, or garlic powder
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
Coarse salt to taste
Olive oil for drizzling
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