Grilled Portobello Mushrooms, Plus Dessert
Looking for a barbecued veggie delight? You can't beat grilled Portobello mushrooms -- especially if you add grilled peaches for afters.
Tuesday, September 16, 2014
In recent articles, I've regaled you with some tasty vegetarian options for your next backyard barbecue -- and grilled Portobello mushrooms makes for an excellent addition to that milieu. It's even more heavenly if you add some grilled peaches swimming in vanilla ice cream to the meal.
Intrigued? Read on.
For those not in the know, a Portobello is a very large cremini mushroom much beloved to purveyors of haute cuisine. Well, you don't need to be a food snob to love their strong, "beefy" flavor, and they do just fine as "hot" cuisine, since they respond well to the open flame.
They're especially toothsome when appropriately spiced. You can always slather on your standard BBQ sauce, but in the interest of experimentation, why not try this recipe instead? Here's what you need:
12 mushrooms, stems removed
3 garlic cloves, minced
3 tablespoons of butter
3 tablespoons of olive oil
1 tablespoon of lemon juice
Black pepper to taste
Toss everything but the mushrooms into a small pot on the grill, and stir until the butter melts and everything's well-mixed. Then brush the mixture onto both sides of the mushrooms. You can halve the mushrooms or cut them into strips first, but I prefer to cook them whole.
Once the fire burns down to medium coals, grill the mushrooms, covered, stem side down for 7-8 minutes. Flip them, and grill the tops for 6-8 minutes, or until they're nicely browned and tender. Then serve 'em up and enjoy!
Once you've had your grilled mushrooms, what do you say to some dessert? Being the wonder it is, the barbecue grill can provide that too. I'm fond of grilled peaches, and they're super easy! All you need is peaches (not too ripe), brown sugar or honey, a little balsamic vinegar, and a touch of olive oil.
First, halve the peaches and remove the pits. Then drizzle the cut halves with the balsamic vinegar, followed by a sprinkling of brown sugar or honey. The oil is for the grill, so they don't stick; just brush it on lightly, then put the peaches on the grill, cut side down.
Turn them after 3-4 minutes, when they start to become a bit dull in color, and sprinkle more honey or sugar on the flat faces. After a minute or two, they should become soft clear through, whereupon you can rescue them from the heat and pair them with vanilla ice cream for a wonderful taste sensation!
That's a Wrap
Vegetarian or not, you can't beat this delightful veggie combo. So fire up the pit and cook yourself some savory grilled Portobello mushrooms, with mouthwatering grilled peaches on the side!