My husband is a vegetarian, is there a good marinade for portabella mushrooms (for on the grill)?
January 27, 2012 Categories: Vegetarian
Question by lulu_balula: My husband is a vegetarian, is there a good marinade for portabella mushrooms (for on the grill)?
Best answer:
Answer by Ç????
I used Red Wine Vinaigrette and it was fabulous, darling. Yay, for hubby.
Add your own answer in the comments!
Try an Asian sesame sauce. You can also stuff with spinach and mozzarella.
Good old fashioned Good Seasons Italian Dressing, use olive oil instead of vegetable oil.
Balsamic Vinaigrette mixed with Italian dried seasoning mix – extra rosemary. Mix it with some Olive Oil, a touch of sea salt, and a dash of freshly ground pepper; let it sit as long as you can (overnight is best). Then, marinade away! : )
Yes, try a seafood marinade such as scampi or better yet, lemon butter
heres a simple one, mix butter,salt,garlic puree,lots of parshley, mix and spread on top of portabella mushroom then grill,serve hot, yum
I really like portabellas dipped in seasoned bread crumbs (some sage, esp.) and deep-fried, personally, the served on arugula with shaved pecorino or parmesan cheese on top.
But they are not very flavorful, and if you marinate them, I would use a fairly strong flavor, like a worchestershire based sauce, with lots of garlic, maybe some balsamic vinegar and olive oil. Dijon mustard is good too
Here! All kind of ways to grill portabella mushrooms!!
Total # 3,371 found in copycat recipes…
Yummy Marinade
from More Recipes from a Kitchen Garden by Shepherd & Raboff
5 T vegetable oil
1/3 cup packed fresh cilantro with stems
1/4 cup fresh lime juice
1/4 cup tamari soy sauce
1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices
6 large cloves garlic
1 1/2 T ground cumin
1 small jalapeno or other chili (optional)
Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.
basalmic for everything!! lol. Italian dressing is my favorite for marinade. cheap, yummy and quick.
olive oil, garlic, kosher salt, 1/4 cracked pepper, splash of balsamic vinegar, splash of lea and Perrine’s, lemon zest, fresh basil, dry Italian seasoning. brush generously on both sides and let mushrooms set for 30 minutes before placing on grill, do not leave in oil or they will soak it up and be soggy and gross and probably catch on fire due to all the oil!!! it is very good also if you serve the mushroom on a plate with pesto drizzled on it with a scoop of garlic mashed potatoes in the center, kinda fan it out around the potatoes, looks nice with some roasted tomatoes and rosemary sprig for garnish.
GRILLED PORTABELLA-MUSHROOMS
6 Portobello mushroom caps
3 ounces vegetable broth
2 limes — juiced
1 clove garlic — minced
1 small shallot — minced
1 sprig rosemary — chopped
1 teaspoon fresh parsley — chopped
fresh ground pepper
3 tablespoons Miso
3 tablespoons balsamic vinegar
6 tablespoons water
2 pounds fresh spinach — stems removed
Make marinade of vegetable broth, limes, garlic, shallot, fresh rosemary,and parsley.
Marinate Mushrooms at least one hour in the mixture and grill or broil over high heat 4 minutes caps up.
Turn and season the mushrooms with pepper, Miso, vinegar,water mixture. Grill or broil till soft.
Steam spinach in covered pot for 1 to 2 minutes or until just wilted. Spread spinach on serving plate arrange portobello mushrooms on top and serve.
Cuisine:
“Vegetarian”
http://www.fatfree.com/recipes/general/grilled-portabella-mushrooms-2
This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet.
Marinated Portobello Mushrooms
1 lb Portobello mushrooms, sliced thick
1/2 teaspoon salt, or to taste
white pepper, freshly ground
1 tablespoon olive oil
Marinade:
3 oz extra-virgin olive oil
juice of 2 limes
1 clove garlic, minced
1 small shallot, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh parsley, chopped
Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 minutes or until soft.
Leave mushrooms to cool.
To Marinade:
In shallow platter, mix together the marinade ingredients.
Add mushroom slices.
Marinate at least one hour.
Serve chilled.
Serves 4
http://www.hub-uk.com/foodpages32/1565.htm
I use worchestershire sauce and Black pepper. Not too much Worchestershire, since it is pretty spicy and salty.