Grilled Portobello Mushroom Caps
Portobello – pronounced (por-toh-BEHL-loh) and also called Portabella is really simply a brown crimini mushroom in disguise. Evidently the usage of the two words “portobello vs. portabella” is simply an issue of a marketing brand. Once the little brown Crimini Mushroom grows up to be about 4” – 6” in diameter he is deemed to be a “Portobello”. To confuse things further, the Portobello in Northern Italy is called “cappellone” which means “big hat”. Here at home, the Portobellos in the U.S. have become the “vegetarian’s meat”. Grilled, they have a very meaty texture and are served as salad toppings and even as a burger. They are also a perfect companion for polenta and can be stuffed and baked as deep fried once batter dipped.
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- 4 Portobello Mushroom Caps
- 1/3 cup Canola Oil
- 3 Tbsp. Vidalia or Sweet Onion, chopped
- 4 cloves Garlic, minced
- 1/4 cup Red Bell Pepper, minced
- 1/4 cup Sweet Basil, fresh, chopped
- 1/4 tsp. Thyme, dry leaf
- 1/4 cup Balsamic Vinegar
- 2 Tbsp. Brown Sugar
- To Taste – Salt & Pepper
- Clean mushrooms and remove stems.
- Place caps on a plate with the gills (underside) up.
- In a small bowl, combine the remaining ingredients.
- Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Remove caps from the marinate and grill over hot grill for 10 minutes (approximately 5 minutes on each side).
- Serve immediately.
Additional garnishments that can be sprinkled over plated mushrooms include grated Parmesan Cheese, Marinara Sauce and Fresh Basil Pesto.
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