Portobello Recipe?

bdavidson

Vegetarian friends are staying with us next week. They'll eat fish, and I know I can always make pizza, but I need some other alternatives. Anyone have a good recipe for portobello shrooms on the Egg? (they're my wife's favorite, but not high on my list.)

Wise One

bdavidson, I have grilled the portobellos directly onthe grill just like a burger. I marinated them in a mixture of olive oil, balsamic vinegar and pepper and then placed them directly on the grill along with the burgers. I cooked two minutes, flipped, cooked another two minutes, placed cheese on all (burgers and shrooms) and allowed to dwell for another 6 minutes. I thought the burgers were great and my friend's daughter thought the shrooms were great.

The Naked Whiz

Wise One,
What temp? Or did you cook them like steaks with a high searing temp and the shut off the air for the dwell?[p]Thanks!
TNW

Wise One

The Naked Whiz, I cooked at about 550. I have actually put a shroom on my burger and found it to be good along with it and some blue cheese.

bdavidson

Wise One,
I saw a recipe in Bon Appetit that looked pretty good. It used balsamic vinegar and rosemary with a little olive oil. Same type of thing you're describing.
I may give it a try.
bd

Wise One

bdavidson, do it. I have seen Portobello mushrooms as entres described as "poor man's steak". (of course I think they may be more expensive than steak.)

char buddy

Wise One,[p]Try this. I got this from a Foodtv show - Grillin and Chilling. it's a grilled portobello sandwich with goat chees and green sauce. [p]4 portobello mushrooms
8 ounces goat cheese, sliced (quarter of an inch or a little more per slice)
2 tablespoons olive oil
green sauce:
1/4 cup baby spinach (I usually leave out the spinach leaves and just make it all basil, or even parsely)
1/4 cup basil leaves
1 teaspoon tarragon
1 teaspoon balsamic vinegar (industrial grade is fine)
1 teaspoon capers
2 cloves roasted garlic
2 tablespoons extra virgin olive oil[p]Puree the green sauce ingredients in a blender. Rub mushrooms with oil and season with salt and pepper. Set the BGE to 400. Grill rib side down first for four minutes. Turn over and spoon green sauce over portobello, a neat, generous puddle in the middle. Add slices of goat cheese. Touch with just a bit more of the green sauce. After four minutes check to see how down they are. Remove from grill and allow to cool slightly. [p]Treat'em like hamburgers and pop'em into toasted rolls. They are so good, you might like'em yourself.

Bobby Que

bdavidson,
I posted a recipe above for some shrooms that is a copy of one I posted some time ago along with Gorgonzola filets- both done on the Egg. I thought it was coming out in this thread?
It seems it is similar to some of the other suggestions here- so it must be tasty.

Just-RuthandJim

bdavidson, We think the portobello recipe in the recipe section is great. Another idea is to use blue cheese instead of swiss....that is if you like the taste of a stronger cheese than swiss. The blue cheese with portobello idea came from a favorite restaurant for lunch. Jim and I will try the goat cheese trick soon....we get a wonderful goat cheese with roasted garlic at Trader Joes.

Wise One

char buddy , this looks like a keeper. I might try a few other cheeses rather than goat cheese but it looks good.