GRILLED PORTOBELLO MUSHROOMS & SHALLOTS WITH ROSEMARY-DIJON
These can easily become the star attraction to your next grilled meal! For the grilling itself, build a moderate, medium-heat fire. The veggies come out tender and full of smoky flavor and can be served warm or at room temp. If grill marks do not appear after 5 minutes, adjust either the heat level or the position on the grill. I have made these with chunks of red onion with equally good results. These have great flavor! Interesting factoid: Once the mushroom reaches 4 to 6" in diameter, it is called a Portobello rather than a Portabella. Adapted from Cook's Illustrated magazine, May, 2009. Hope you enjoy.
Provided by Scoutie
Categories Vegetable
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Thread shallots through roots and stem ends onto 2 metal skewers.
- Scrape most of the gills out of the mushrooms.
- Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
- Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
- Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
- Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
- Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
- Re-whisk remaining marinade, pour over vegetables, and serve.
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Kibalama Brian
[email protected]I'm going to try this recipe on the grill.
Francis
[email protected]I'm going to make this recipe for my next dinner party.
At Service
[email protected]I'm going to try this recipe with different types of mushrooms.
Cristian Sanchez
[email protected]I'm not sure what I did wrong, but my mushrooms didn't turn out as good as I expected.
Shadowmoon
[email protected]This recipe is a great way to use up leftover shallots.
Baylee Davidson
[email protected]I'm always looking for new vegetarian recipes and this one is a keeper!
Umed Ali Parin
[email protected]I'm not a vegetarian, but I love these mushrooms. They're so flavorful and satisfying.
Jessica Cantrell
[email protected]I've made this recipe several times and it's always a hit.
Erin Krstovich
[email protected]This is one of my favorite recipes. I make it all the time.
J.A.S Gaming
[email protected]I served the mushrooms over pasta and it was delicious! My family loved it.
ISAH ILIYA
[email protected]Overall, this is a great recipe. I'll definitely be making it again.
timothee motema
[email protected]The shallots were a bit too caramelized for my taste.
Alazar Mulugeta
[email protected]Mushrooms were a bit bland. I think I'll try adding some garlic and thyme next time.
Ryujinray
[email protected]I added some goat cheese to the mushrooms before grilling them. It was a great addition!
Ilyad Naveed
[email protected]Not a fan of the rosemary Dijon sauce. It was too strong for my taste.
Elena and Solomon Cecil
[email protected]Easy and delicious! The mushrooms were perfectly cooked and the sauce was flavorful.
Bishwomitra Sen
[email protected]Amazing flavors! I halved the shallots since other reviewers said there were too many, but I think they added a nice sweetness to the dish.
Mas kal Sadat
[email protected]Grilled portobello mushrooms were a hit! The rosemary Dijon sauce was the perfect complement to the earthy flavor of the mushrooms.