Marinate portobellos in balsamic, garlic and oil, then grill gill side up first, then down, for around 12 minutes until tender and juicy. Do not press them; let the caps fill with juice. Finish with herbs or melted cheese.
Method
Marinate briefly
Whisk the oil, balsamic, garlic and thyme, and brush over the mushrooms, especially the gill side. Fifteen minutes is plenty; mushrooms soak up marinade fast.
Gill side up first
Grill cap side down first for a few minutes, then flip to gill side up. The caps will fill with their own dark, savoury juice as they cook.
Do not press them
Resist the urge to squash them flat. Pressing drives out the juice that makes them good. Leave them alone and let them fill.
Cook until tender
Around twelve minutes total until they are soft and juicy all the way through. If they are colouring too fast, move to the cooler side.
Finish
Scatter parsley, or lay a slice of cheese in the last minute to melt into the cap. Serve as a side or in a bun as a burger.
Notes worth knowing
- A portobello in a bun with the usual burger toppings is a genuinely good vegetarian burger, not a sad substitute.
- Save the juice that collects in the caps and spoon it back over.
- Stuff the caps with garlic, breadcrumbs and cheese for a heartier version.
Common questions
Should I wash portobello mushrooms?
Wipe them with a damp cloth rather than washing; they are like sponges and soak up water, which then steams out on the grill and stops them browning.
Why are my mushrooms watery and pale?
Too low a heat and pressing them. Use a proper medium heat, leave them alone, and let the juice concentrate rather than pouring out.
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