Barbecuing portobello mushrooms is a delicious way to add more plant-based options to your cookouts. With their meaty texture and savory flavor, portobellos are a satisfying vegetarian alternative to traditional barbecue fare. Follow these simple steps for grilled ‘shrooms that will please vegans and carnivores alike.
Ingredients
- Portobello mushrooms, stems removed
- Olive oil
- Salt and pepper
- Desired barbecue rub or seasoning
- Barbecue sauce (optional)
Prepare the Mushrooms
- Clean the mushrooms by gently wiping the caps with a damp paper towel. Remove the stems.
- Brush both sides of the caps lightly with olive oil. This helps prevent sticking and enhances browning.
- Season generously with salt, pepper, and your favorite barbecue dry rub. Spice blends with paprika, garlic, onion, cumin, and chili powder work well.
- For added flavor, you can also marinate the mushrooms for 30 minutes or more before cooking. Whisk together oil, vinegar, Worcestershire sauce, and spices for an easy marinade.
Grill the Portobellos
- Preheat your grill or grill pan to medium-high heat.
- Place mushrooms gill-side down first. Grill for 3-4 minutes until nicely seared.
- Flip and grill the other side for another 3-4 minutes until browned and tender.
- If using barbecue sauce, brush it on during the last 1-2 minutes of grilling time.
- Remove from grill and let rest for 5 minutes before serving.
Serving Suggestions
- Serve portobello mushrooms on buns as veggie burgers, chopped in salads, or alongside traditional barbecue fare.
- Top with avocado, roasted red peppers, caramelized onions, cheese, or sautéed spinach for delicious flavor combos.
- Pair with grilled veggies like zucchini, eggplant, and tomatoes.
- Garnish with fresh herbs like parsley, cilantro, or chives.
Cooking Tips
- Look for firm, meaty mushrooms with caps 5-6 inches diameter. The larger the better for grilling.
- Avoid overcrowding. Give mushrooms room on the grill to get nice sear marks.
- Use two spatulas to gently flip mushrooms rather than piercing with tongs.
- Portobellos can release a lot of liquid as they cook. Use foil tents to prevent drying out.
- Wood smoke adds wonderful flavor. Try grilling over hickory, oak, or mesquite wood.
Grilled portobellos make a hearty meat-free addition to any barbecue spread. Their rich flavor develops beautifully on the grill. With a dash of barbecue seasoning and smoke, meatless never tasted so good!
Frequently Asked Questions About BBQ Portobello Mushrooms
What are the best mushrooms to use for grilling?
Portobello mushrooms are the best choice for the grill. Their wide caps and meaty texture hold up well to barbecuing. White or cremini mushrooms are too small and slippery.
How long does it take to grill portobello mushrooms?
Plan on 6-8 minutes total grill time. Sear the gill side for 3-4 minutes first. Then flip and cook the other side for another 3-4 minutes. Check for doneness before removing.
Should you remove portobello stems before grilling?
Yes, always remove the woody stems before cooking. They are too tough to eat and their shape prevents the caps from lying flat on the grill.
Can you grill portobello mushroom caps on a panini press?
Absolutely! A grill pan or panini press works great if you don’t have an outdoor grill. Follow the same instructions but use a little less oil since the pan surface is nonstick.
What’s the best way to prevent portobello mushrooms from sticking to the grill?
Make sure mushrooms are patted dry before grilling. Lightly coat both sides with olive oil. Avoid overcrowding and don’t move them around too much during cooking.
How can you keep portobellos from drying out on the grill?
Brush with oil, don’t overcook, and tent with foil if needed. Watch carefully near the end of grilling time. Pull them off while the centers are still a little moist.
How do you know when portobello mushrooms are done grilling?
They are done when nicely browned and grill marks appear. The gills on the underside should be dark brown. The interior should still be juicy, not dried out.
Can you eat portobello mushroom caps raw?
Portobellos aren’t recommended raw. Their texture when uncooked is quite rubbery. But you can certainly eat them lightly cooked or grilled. Exposure to heat dramatically improves texture.
What are good flavor combinations for grilled portobellos?
Try complementing portobellos with smoky, robust flavors. Barbecue sauce, A1 steak sauce, Worcestershire, and balsamic vinegar all pair nicely.
What are the best ways to serve grilled portobello mushrooms?
The possibilities are endless! Chop and add to salads, serve on burger buns, pair with rice or quinoa, slice into fajitas or tacos, top with cheese in sandwiches or wraps, or dice and add to kabobs.
Conclusion
Portobello mushrooms are a hearty, savory choice for vegetarians and meat-eaters alike. Their naturally umami flavor profile is only enhanced by time over the hot grill. Follow our tips for selecting, prepping, seasoning, and barbecuing perfect portobellos every time. Get creative with toppings and serving ideas. Grilled mushrooms add satisfying heft and intrigue to any summer cookout. Ditch the beef patties and give portobellos a turn in the barbecue spotlight this season!