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How to Cook Mushrooms on the Grill

Morel Mushrooms, Mushrooms, Portobello

Preparing mushrooms on the grill is an ideal method of cooking these versatile vegetables. Mushrooms are comprised primarily of water. As a result, they can stand up to the high heat of the grill. As mushrooms cook on the grill, their flavor intensifies. Here are some tips for cooking mushrooms on the grill.

Preparing mushrooms for the grill: Common cooking advice is that mushrooms should not be washed in water. However, dirt should be removed from the mushrooms before they are grilled. This can be done by individually brushing off each mushroom with a soft brush – if you have a lot of free time. Otherwise, just give the mushrooms a quick rinse under cool water to remove dirt and debris. The main thing is that you just don’t want the mushrooms to get water logged, so don’t soak them. Trim off the dry end of the mushroom stems or, for a larger mushroom such as a Portabello whose stem can be quite woody, remove the entire stem. (Hint – mushroom stems can be saved for use in soups or stews.)

The size of the mushroom will determine how you grill them.
Any size mushroom can be prepared on the grill, but you need to keep in mind that a mushroom will shrink up to 50% in size as it cooks. Large Portabello mushrooms can be grilled directly on the grate. Other larger mushrooms that will remain large enough to keep from falling through the grate of the grill can also be placed on the directly on the grill. Smaller mushrooms can either be threaded onto skewers or tossed in a grill basket.

Flavoring the mushrooms
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Mushrooms can be seasoned right on the grill or marinated an hour or two prior to being grilled. For a quick preparation, combine a little olive oil, garlic, salt and pepper and brush the mixture on the mushrooms as you grill them. Or try the following recipe for mouth-watering, grilled marinated Portobello mushrooms (the same marinade can also be used for smaller mushrooms)…

Ingredients:

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4 large fresh Portobello mushroom caps
3 c. dry red wine
2 tbsp. shallots, minced
2 tbsp. garlic, chopped
1/4 c. olive oil
1 tbsp. fresh rosemary, chopped
1 tsp. fresh thyme
salt and pepper, to taste

To prepare the grilled Portabellos, place the clean mushrooms in a plastic bag that zips shut. Combine the remaining ingredients in a bowl, mix well and pour into the bag over the mushrooms. Give the bag a gentle toss to coat the mushrooms and marinate for the mushrooms for 1-2 hours, turning once. Remove the mushrooms from marinade and place on a hot grill, cooking the mushrooms for 3 minutes on each side. Serve the grilled mushrooms whole as a main course or slice them for a side dish.

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