From Our Kitchen

Recipe: Grilled Portobellos

Portobello Mushrooms


  • 4 Portobello Mushrooms
  • 2 T butter
  • 2 t minced garlic
  • 2 T balsamic vinegar
  • 1/4 t salt
  • 1/8 t black pepper
  • 1 T chopped fresh basil


Steps / Directions

  1. Preheat outdoor gill or boiler. 
  2. Separate mushroom caps from stems, set caps aside.
  3. Coarsely chop stems (to measure 1 cup). 
  4. In a medium saucepan melt butter, add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. 
  5. Stir in vinegar, salt and black pepper; remove from heat. 
  6. Transfer to the bowl of a food processor; process until finely chopped; set aside.
  7. Place Portobellos rounded side up on grill or rack in broiler pan. 
  8. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes.
  9. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes longer.
  10. Serve on toasted rolls with sliced tomato and arugula or watercress if desired.