Friday, June 24, 2011

Grilled Portobello Mushrooms


Grilled Portobello Mushroom
(4 servings)


4 large Portobello Mushrooms (about 5 oz. each)
1/2 cup Extra Virgin Olive Oil (EVOO)
1/8 cup Italian Seasoning
1/8 cup Grated Parmesan Cheese
1/2 tsp. Salt
1/2 tsp. Black Pepper
As needed, Sliced Fresh Mozzarella Cheese
4 buns (your choice-I like using Ciabatta rolls)


For each of the mushroom caps, wipe the top clean with a paper towel and remove the stem.  Using a spoon, scrape the black gills out from the underside and discard. In a gallon size zip-lock baggie, combine the oil, Italian seasoning, Parmesan cheese, salt and pepper.  Now add the mushroom caps to the bag, zip shut and blend with the seasoning mix.  Marinade the mushrooms for 30 minutes before grilling.  To grill, place each mushroom gill side down over medium-high heat and grill for 3 to 5 minutes depending on size.  Turn the mushrooms over and continue to grill another 3 to 5 minutes.  When you turn them over, add sliced fresh Mozzarella to the inside of the mushroom cap to melt.  Be sure to watch over the mushrooms carefully as we don't want to burn them.  Serve on your favorite bun or roll with lettuce, tomato and onion slices.

Note:  You can use shredded Mozzarella cheese in place of the fresh.

Note:  You can mix up the seasoning with fresh herbs of your liking.  I will also
              add garlic powder to the marinade on occasion.

Note:  If you have trouble coating the mushrooms with the marinade, it can be
              brushed on too.

Ideas for Future Efforts


1 comment:

  1. Hey Barry and Claudia! Mr. Beacom, I was wondering if you could give me any input on cooking a whole duck. I have cooked a lot of duck breasts at the restaurant, and I have actually cooked a whole duck before, but I think that I could have done better. It is frozen, and I need to do something with it. It is a farm raised duck that was purchased at a supermarket. Everything I have read on the internet says to prick the skin, and then pour boiling water over it, and then roast it. Any further tips would be appreciated. Love the book cover. Candee