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Unread 08-27-2013, 11:01 AM   #1
NOHENS
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Default portabella question?

I have some sliced portabellas that I want to grill up tonight with my thick arse pork chops. My question is after the search bar check I see recipes for stuffed portabellas only? Hence my question brethren...how do y'all grill up portabella slices? A little help or suggestions appreciated?
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Unread 08-27-2013, 11:04 AM   #2
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You could use a veggie basket or just a sheet of foil or a foil baking sheet.

Or, if they are big enough, put them on a skewer or two to make them easier to handle.
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Unread 08-27-2013, 11:04 AM   #3
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I would use skewers.

as far as prep, I like to marinate in a rosemary/garlic balsamic vinagrette for ~30 mins prior to grilling--that's for whole caps, so I might cut that to 15-20 mins.
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Unread 08-27-2013, 11:05 AM   #4
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We usually do the whole baby bellas but should work for sliced bigguns in a grill wok. Marinate in a little olive oil and balsamic vinegar, then grill directly, watching them like a hawk.
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Unread 08-27-2013, 11:28 AM   #5
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Quote:
Originally Posted by fantomlord View Post
I would use skewers.

as far as prep, I like to marinate in a rosemary/garlic balsamic vinagrette for ~30 mins prior to grilling--that's for whole caps, so I might cut that to 15-20 mins.
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We usually do the whole baby bellas but should work for sliced bigguns in a grill wok. Marinate in a little olive oil and balsamic vinegar, then grill directly, watching them like a hawk.
Both of these sound good to me.

I usually brush with some olive oil and then hit them with Montreal Steak Seasoning.
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Unread 08-27-2013, 11:53 AM   #6
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I treat them like a steak. You can just hit with some seasoning or can marinade them and then throw them on the grill.

I personally like my portobellas marinated in a little bit of soy, rice wine vinegar, ginger, pepper, bay leaf for 15mins then throw over a nice hot fire till they are done. It will be like an umami bomb went off in your mouth.
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Unread 08-27-2013, 11:58 AM   #7
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I like the responses!!! Direct or indirect? I'm assuming it won't take them long either way?
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Unread 08-27-2013, 12:00 PM   #8
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I do mine direct cooking
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Unread 08-27-2013, 12:04 PM   #9
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Direct.
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Unread 08-27-2013, 12:31 PM   #10
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And deguerre makes three.
Direct.
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Unread 08-27-2013, 01:05 PM   #11
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Use to grill whole portabellas after marinated in balsamic and vinegar. Would grill for a while, add a tomato slice and then some cheese- usually a good provolone- Great meal
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Unread 08-27-2013, 02:25 PM   #12
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Sounds good fellas! Can you eat them raw? Not that I want to just wondered? Can they be undercooked. I've never grilled them?
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Unread 08-27-2013, 02:30 PM   #13
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Yep. We have bellas in our salads, always. We just slice and marinate in balsamic for about 30 minutes then use the marinade vinegar to make a vinegrette. Raw mushrooms have a very meaty texture.
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Unread 08-27-2013, 02:39 PM   #14
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Love mushrooms- grilled, sauteed, raw and fried
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Unread 08-27-2013, 03:30 PM   #15
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another vote for direct...of course, I've also done them reverse sear style when I'm too busy doing other things to watch them closely.
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