Lachy Strachan’s recipe for grilled portobello mushrooms
Lachy Strachan’s recipe for grilled portobello mushrooms
Portobello mushrooms are amazing on the BBQ, just like eggplants they develop a strong flavour and almost a meaty like texture. They are extremely versatile & can be served on their own or as a part of any main course. The best thing is they are very hard to overcook & can be paired with a variety of different
seasonings or stuffings.
Instructions
- Preheat BBQ with the lid closed for at least 10 minutes
- In a small bowl mix the balsamic vinegar, olive oil, lemon juice, garlic & salt until well combined
- Gently twist or cut off the stems of the mushrooms
- Using a basting brush coat the gill side of the mushrooms with about a third of the marinade
- Place the mushrooms gill side down on the cooking grills over medium heat & close the lid, cook for around 4 minutes
- Just before you flip the mushrooms brush the tops of them with another third of the mixture, then flip and cook for another 3 minutes with the lid closed.
- Remove the mushrooms from the grill and transfer to plate where you will baste with the remaining marinade and sprinkle chopped fresh parsley to serve.
Ingredients
- Fresh portobello mushrooms, try to find ones around the same size
- 2 tablespoons of Balsamic vinegar
- 2 tablespoons of Olive oil
- 1 tablespoon of Lemon juice
- 2 Cloves of minced garlic
- Kosher salt
- Chopped parsley to serve