Portabella Mushrooms

Portabella Mushrooms

  • Prep Time: 20 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “Yum”

    Ingredients

  • 4portabella mushrooms
  • 1/4 cupolive oil
  • 3tablespoonsbalsamic vinegar
  • 2teaspoonsfresh thyme, Chopped( or 1/2 tsp/2 mL dried)
  • 1pinchsalt
  • 1pinchpepper
  • 1ounceparmesan cheese, shaved

    • Directions

  • Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached tocap.
  • Place, smooth side up, in large, shallow glass dish.
  • Combine oil, vinegar,thyme, salt and pepper; pour over mushrooms, turning and brushing to coatevenly.
  • Let stand for 15 minutes.
  • Reserving marinade, place mushrooms, smoothside down, on greased grill over medium-high heat; close lid and cook for 5minutes.
  • Turn and baste with marinade; cook, covered, for about 3 minutes oruntil mushrooms yield to the touch when pressed.
  • Arrange Parmesan over top;cook, covered, for about 2 minutes or until melted.

    • Reviews

  • “Love Portobello Mushrooms. Never put Parmesan cheese on mine. Sounds great. UPDATE: Like i had said sounds great and it was. Sorry i took so long getting back to it Dancer^, but the wait was worth it. Another keeper in the cookbook for sure.”

  • “It was pouring rain, with only portabellas in the fridge.The kids had just finished soccer, so pasta was ideal.I roasted the mushrooms at 425-450 for about 20 minutes.This is a great starter recipe – many combinations of herbs and flavors could be tested successfully – roasting works great if it’s pouring rain outside!”

  • “Very good recipe and easy, too.This was my first attempt at cooking portabella mushrooms and we loved it.”

  • “YUM!This was amazing!I made a small adjustment to goat cheese crumbles instead of parmesan, as I didn’t have parm.It was delicious.I also made the smaller portabellas, broiled them (thanks to another reviewer), and put them atop a chop salad of mixed greens and tomatoes.I will be making this again and again.”

  • “These were delicious and very flavorful! I think the balsamic is completely responsible for that. I halved the oil and added a clove of garlic to the marinade. We grated parmesan cheese on top when they came off the grill (maybe less than what is called for), and it immediately melted, so we didn’t need to cook them with the cheese on them. This makes for a great side dish!”

  • “Delicious!I cooked these exactly as written, except used a mix of shaved parmesan and asiago cheese.I put them on a grill along with a couple of steaks, and after one bite, I didn’t want the steak! These were absolutely wonderful.”

  • “Easy and delicious. I marinated for at least 15 minutes and grilled on the barbie. Did not brush on leftover liquid and they were fine. Grill time about 10 minutes over hot coals.”

  • “Ecellent and easy.I used Baby Swiss in place of the parmesan.So good.Thanks for sharing. JCC”

  • “We absolutely loved this recipe. So simple, yet so delish! Thank you for sharing!”

  • “Awesome recipe!!!”

  • “excellent. It started raining, so I used my grill pan, on top of the stove, and put a lid on to cook them quick, and they turned out great.”

  • “I followed the recipe except did add garlic & just a pinch of fresh rosemary to the thyme marinade.We didn’t care for the results.The vinegar was too pronounced, however, I did marinate it for probably an hour.If only I could follow directions….”

  • “This recipe is so easy to prepare, and the results are amazing.It is rich and full of flavor and grilling it added a nice smokey flavor and aroma.I did use thyme and freshly shaved parmesan.Thanks so much for this keeper!”

  • “This has to be the most delicious mushroom recipe I have ever made. Would give it 10 stars if I could. I went with winkki’s recommendation and substituted rosemary since I had some growing and one clove minced garlic. I only wished I had made more. Can’t wait to make this for my friends, they will think I am a genius! Thanks for sharing.”

  • “It’s amazing that something so simple to prepare can taste this good. Rich, chewy, and with a sweet tang from the balsamic vinegar, this is a definite keeper! I didn’t have access to a grill so I broiled them for 3-5 min/side and it worked well. I think it would also be very good with some garlic and rosemary in the marinade; will add them next time. I served them in onion pitas with tomato and red leaf lettuce…sprouts and a bit of sour cream, horseradish, or perhaps feta would have also probably found their way in if I’d had them. I can see a lot of possibilities for future menus…thanks so much for the great recipe! :o)”

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