With summer in full swing, grilled ports are a natural. They satisfy meat eaters and vegetarians alike. And they are one of the easiest grill things to do. They don't need to marinate long, just brush them with marinade and let them sit while waiting for the coals to get ready.
The difference between marinades is not that big a deal. If you have Italian dressing in the fridge, doctor it with soy sauce and use it. If you don't use bottle dressing, make a simple vinaigrette (marinade II).
Buy one portobello per person, or get a giant port and plan to cut it like a pie. (1/2 cup marinade is enough for about 6 mushrooms)
1. Pick a marinade and mix the ingredients in a bowl. Brush off dirt and twist off the portobello stems. (Discard or save them for soup.)
2. Generously brush the caps with marinade, put them gills up on a large platter, and brush the marinade liberally on the gills.
3. Wait till the coals are medium hot, then start the caps gills up. After a few minutes turn and grill until they are done—think of them like a chicken breast, you want them cooked through but not charred on the outside. Serve.
Once you have grilled portobellos under your belt, you have several options. Here are two of my favorites:
For a beautiful appetizer, turn the caps gills up when they are done. Put a thick slice of goat cheese where the stem used to be and cover the grill to create an oven. Let them bake for a few minutes, long enough for the cheese to get hot, then serve.
Take your grilled port and layer it with sliced tomato, leaves of fresh basil, all between slices of lightly toasted bread.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created 1997. Modified August 2007.
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