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How do you do portabello's?

Unknown
Unknown
edited November -1 in EggHead Forum
Trying to expand my "healthy" food repertoire (sp?).... plus my wife likes these... so how do I grill up some big shrooms on the egg.... what temp, how long, marinade or not?[p]Thanks[p]

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Nardi,
    I've had fights in my house after the last one. I get the babies. About 6 in a pack. Don't soak or pour water over them. Take a wet paper towel and clean. I then put extra virgin olive oil in a container (enough to cover the bottoms).
    I take a teaspoon and place a lemon/garlic mixture in them for about 30 minutes before cooking.
    Cook at 400 or above gill side down for about 3 minutes. Then turn and put your favorite cheese on top until melted.
    Wish I had a pic. Sounds good for Saturday.[p]CWM
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  • QBabe
    QBabe Posts: 2,275
    Nardi,[p]I usually splash them with some olive oil, balsamic vinegar, salt, pepper, minced garlic, fresh rosemary. Let them sit while the egg comes up to about 300° - 350°. Grill them direct gill side down for a few minutes, flip, add some sliced fontina cheese and let cook for a few more minutes til the cheese is melted. AWESOME! [p]QBabe
    :~)[p]Sometimes I also add a little fresh sliced plum tomatoe for something different. Also yummy!
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  • Unknown
    Unknown
    Took first place in Beaverton a month ago in a light bbq competetion with these.[p]I use the big shrooms. Clean the gills out and clean up the shrooms. I coat the whole thing with olive oil, let sit a little and then put some more on. Find some good parmison (sp) cheese, mix this with thyme, salt and white pepper. Fill inside of shroom with this mixture. Sprinkle on a little balsomic vinegar, for the competetion I also put a slice of smoked roma tomatoe on top. I then sprinkled a little black truffle oil over the thing and grilled it indirect until the cheeese was almost melted. Good stuff.
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  • QBabe
    QBabe Posts: 2,275
    duck,[p]Sounds great! I LOVE portabellas...[p]QBabe
    :~)

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  • TRex
    TRex Posts: 2,714
    Nardi,[p]I usually do these as an appetizer before steaks for new guests - they're always a big hit.[p]I marinate the big caps, gills still in, in Italian salad dressing for about 10-15 minutes, then grill gill side down over hot, hot coals (500 dome or so) for 2.5 minutes, flip and add Chevre goat cheese and grill for another 5 minutes or so, until the shroom is tender and juicy.[p]And this is all done with the dome closed ;~)[p]TRex
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  • Unknown
    Unknown
    duck,
    Hmm these all sound pretty goodf... what temp do you grill indirect at? or is it not all that important?[p]
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