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Lachy Strachan’s recipe for grilled portobello mushrooms

Peter 'Grubby' Stubbs
Article image for 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

  1. Preheat BBQ with the lid closed for at least 10 minutes
  2. In a small bowl mix the balsamic vinegar, olive oil, lemon juice, garlic & salt until well combined
  3. Gently twist or cut off the stems of the mushrooms
  4. Using a basting brush coat the gill side of the mushrooms with about a third of the marinade
  5. Place the mushrooms gill side down on the cooking grills over medium heat & close the lid, cook for around 4 minutes
  6. 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.
  7. 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

Peter 'Grubby' Stubbs
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