GRILLED PORTOBELLO MUSHROOMS & SHALLOTS WITH ROSEMARY-DIJON
These can easily become the star attraction to your next grilled meal! For the grilling itself, build a moderate, medium-heat fire. The veggies come out tender and full of smoky flavor and can be served warm or at room temp. If grill marks do not appear after 5 minutes, adjust either the heat level or the position on the grill. I have made these with chunks of red onion with equally good results. These have great flavor! Interesting factoid: Once the mushroom reaches 4 to 6" in diameter, it is called a Portobello rather than a Portabella. Adapted from Cook's Illustrated magazine, May, 2009. Hope you enjoy.
Provided by Scoutie
Categories Vegetable
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Thread shallots through roots and stem ends onto 2 metal skewers.
- Scrape most of the gills out of the mushrooms.
- Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
- Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
- Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
- Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
- Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
- Re-whisk remaining marinade, pour over vegetables, and serve.
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Caroline Mahlakodishe
c-mahlakodishe@hotmail.com1/5 stars.
Kanchn Kanchn
k94@yahoo.comI would not recommend this recipe to others.
Naimatullah Khan
k-naimatullah@hotmail.comOverall, I found this recipe to be just okay. I think there are better ways to cook portobello mushrooms.
Gulzar Jani
g-jani24@aol.comThe shallots burned easily. I think it's important to keep an eye on them while they're cooking.
Jayed Gazi
j-g60@gmail.comI found this recipe to be a bit bland. I think it could use some more seasoning.
Blina Axhami
b-a33@gmail.comI'm not sure what went wrong, but my mushrooms turned out dry and tough. I think I may have overcooked them.
Danger Gaming
danger_g65@gmail.comThis recipe is easy to follow and the results are always delicious. I highly recommend it!
nabin sah
nabin.s44@hotmail.co.ukI love the combination of flavors in this recipe. The shallots, rosemary, and Dijon mustard really complement each other.
One Shot
s7@hotmail.comThese mushrooms are the perfect side dish for a steak or chicken dinner.
Jgh Ghjj
g_jgh80@yahoo.comI made these mushrooms for a party and they were a huge success. Everyone loved them!
bhai samiullah
b-s@hotmail.comThese mushrooms are so good! I love the smoky flavor from the grill.
Serwer Ali
serwer@gmail.comI've made this recipe several times and it's always a hit. My family and friends love it!
Luka Winz
luka_winz@hotmail.comThis recipe is a great way to use up leftover portobello mushrooms. I had some that were starting to go bad, and this recipe saved them!
lokesh magar
magar-l@yahoo.comI'm not a huge fan of mushrooms, but I really enjoyed this recipe. The shallots and rosemary really helped to enhance the flavor of the mushrooms.
friday mamza
f-m@aol.comI love this recipe! The mushrooms are always so juicy and flavorful. I also appreciate that it's a relatively quick and easy dish to make.
Shabeeh Hussain
s-h@hotmail.comThese mushrooms were amazing! I followed the recipe exactly and they turned out perfectly. The flavors were well-balanced and the mushrooms were cooked to perfection.
Mz.Shirley Crayton
crayton@yahoo.comGrilled portobello mushrooms are a flavorful and versatile dish that can be enjoyed as a main course or a side. The shallots and rosemary add a delicious depth of flavor, while the Dijon mustard adds a touch of tanginess. I highly recommend this reci