Tuesday, June 18, 2013

Grilled Portabella Mushrooms

Nothing says summer like cracking out the grill and throwing some meat on it, am I right? Unless of course you're a vegetarian (or wanna-be vegetarian, or just trying to eat less meat). Any way you slice it, grilled food is pretty much amazing. Meat, fish, vegetables, even fruit (what?!)....all delicious once grilled properly.

Recently I've had a hankering for grilled portabella mushrooms. I have no idea what started this strange craving for grilled giant shrooms, only that they needed to happen.....and soon, or the entire world would implode.

We couldn't choose one way to eat them, so we made two varieties and decided they were both mouth watering and could be eaten on their own, in a burger or on a salad.

This is an unbelievably simple recipe that's WOW factor really comes from the drizzle of balsamic vinaigrette over the portabella's when served. Don't bypass the vinaigrette, you might cry a little if you do.

Balsamic Vinaigrette

Yield: 1 cup+ of vinaigrette

  • 2 TBSP honey
  • 1 TBSP mustard
  • 1/2 teaspoon salt
  • 1/2 tsp pepper
  • 1 clove garlic, minced.
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil


Combine all ingredients and whisk to combine. Stir well before serving. 

Stuffed Blue Cheese Grilled Portabellas

Yield: 4 mushroom caps

  • 4 Tbsp blue cheese
  • 4 portabella mushroom caps


Brush or wash the mushrooms, remove and discard stems, scrape out the dark gills if desired (we did not do this, as we would then have to stuff far too much blue cheese into the mushrooms). Take about 1 Tbsp blue cheese and stuff the indentation where the stem of the mushroom was. Repeat with all mushrooms.  Cook over hot grill, approximately 10 minutes. 

Serve immediately with a drizzle of above balsamic vinaigrette.

Notes:  I mentioned we made this two ways, but only gave you a recipe for one mushroom. False promises! Actually, the second way we made it was to follow the directions above until the blue cheese stuffing part. Keep them plain and pop them on the grill. Still delicious! Your taste buds will thank me. :)