Balsamic-Ginger Grilled Portobello Mushrooms Recipe :- Taking into consideration the fact that I am a carnivore, I would be able to make it through a period of vegetarianism with flying colors if I were to satisfy my craving for meat with portobello mushrooms that have been grilled.
Imagine that you are savoring savory, steamy portobello mushroom burgers, or that you are slicing them and presenting them on top of a fresh green salad, or that you are baking them in an apparatus that mimics rice pilaf, and that you are stuffing them with a variety of delectable ingredients and baking them with cheese.
All of these scenarios are possible. The simple thought of the countless creative applications that can be found for the mushroom cap of the fungus causes my mouth to fill with saliva.
Balsamic-Ginger Grilled Portobello Mushrooms Recipe
Ingredients :
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tablespoons fresh ginger, peeled and grated
- Sea salt, black pepper, and Italian seasoning to taste
- 4 large portobello mushrooms, stems removed
Instructions :
- If you want to make sure that the ginger, olive oil, and balsamic vinegar are fully mixed together, you can put them all in a bowl and thoroughly whisk them together. Performing this action will ensure that the components are thoroughly mixed together.
- After the portobello mushrooms have been moved to a container that can be sealed with a zip lock (or a casserole dish or a Tupperware container), the balsamic-ginger marinade should be poured over them. This should be done after the mushrooms have been relocated.
- Moving the mushrooms into the container is the next step.
- To ensure that the mushrooms are entirely submerged in the marinade, the marinade should be spooned over them in such a way that the mushrooms are totally covered by the marinade completely. It is recommended that each mushroom be seasoned with salt, black pepper, Italian seasoning, or Herbs de Provence before to beginning the process of cooking.
- It is important to perform this action on both sides of the mushroom. It is recommended that the mushrooms be left to marinate for a period of ten to twenty minutes, and that the marinade be spooned over them at regular intervals throughout the process of marinating.
- The temperature of the grill should be raised to a level that is more moderately high (high). During the course of the grilling process, pour any remaining marinade over the gills of each mushroom in a sequential fashion. This should be done after the mushrooms have been placed on the grill with the gills looking upward.
- When you have finished seasoning the food with salt and pepper, cover the grill and continue cooking the remaining elements. It is recommended that the mushrooms be grilled for around five to eight minutes, or until they have developed grill marks and are extremely moist. This method of cooking is recommended.
- It is strongly suggested that you make use of tongs in order to flip the mushrooms in a careful manner. You need to exercise extra caution while turning the mushrooms over because the fluids will cause the grill to catch fire. This is because the mushrooms contain liquid.
- Due to the fact that this will cause the grill to catch fire, it is extremely important to keep this in mind.
- While the mushrooms are still in the process of being cooked, continue to cook them for an additional five to eight minutes.
- This will guarantee that they are tender on the inside and crispy on the outside.
- Take the mushrooms and place them on a cutting board before continuing with the processing of them. The next step is to cut them into slices that are exactly half an inch thick, and then serve them as soon as possible thereafter.
Nutrition :
- Serving: 1grams
