Portobello: The Queen of Mushrooms


Regardless of how you spell it – with an “o” or with an “a”, this mushroom is just a big version of the Crimni mushroom. When you think meatless, when you think healthy, and now when you think what to grill, think portobello mushrooms.  We have neglected to include it among our grilling line-up much to the chagrin of our veggie loving friends.

At your local produce store, choose portobellos that are firm and earthy smelling; that tells you they are fresh.  Avoid dried ones or any that seem a bit slick or moist to the touch. Then get out your Grillet and have at it!  I am preparing a portobello burger here and it is a great choice for a quick lunch or dinner as it only takes 5-6 minutes per side, much like cooking beef, but you will only consume under 50 calories which makes it a real winner.

4 portobello mushrooms, stems removed
1/4 c olive oil
4 tbsp lemon juice
1/4 tsp salt
1 lb asparagus, trimmed
1 c zucchini, sliced then quartered
1/4 c carrots, sliced into thin strips
1 red bell pepper, sliced into thin strips
3 oz gorgonzola cheese

Combine the olive oil, lemon juice and salt in a zip lock plastic bag. Add the mushrooms and gently shake the mixture so as to coat the mushrooms thoroughly. Let marinate at room temperature for at least 45 minutes or longer.

Preheat Grillet to medium heat. Place mushrooms gill side up and grill about 5 minutes. Turn mushrooms over and grill for an additional 5 minutes or until tender. Remove and keep warm. Continue grilling remaining vegetables just until they are crisp tender.

Place the mushrooms on individual serving plates, dividing the vegetables evenly between them. Add pieces of Gorgonzola cheese if desired.


Over to You
What’s your take on portobello mushrooms? Share and inspire us!

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