Grilled Portobello Mushrooms
A grilled portobello cap is the simplest way to put a meaty vegetarian main on the table. The mushroom is wide and thick enough to stand in for a hamburger patty, or to be eaten on its own with nothing more than olive oil and salt. Grilling gives it browned, marked surfaces and a firm bite. Basting with oil and balsamic vinegar over a barbecue adds more flare and flavour.
Instructions
Snap or cut the stems off the mushrooms. Wash the caps, then dry them well so the oil can cling to the surface.
Brush the caps all over with olive oil. Sprinkle with salt to your taste.
Place the mushrooms on the grill and cook for about 10 minutes, turning them so each side gets its turn over the heat. They are done when both sides carry clear grill marks.
If you are cooking over a barbecue, you can baste the mushrooms as they cook with the oil mixed with a water-based liquid such as balsamic vinegar. The mixture makes the fire flare more and gives the mushrooms extra flavour. Garlic and chilli are also good additions, and a bottled vinaigrette works when you are short on time.
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