AdoreChampignons said:

Greetings,
many vegetarians have told me that portabella mushrooms are the best because they are so meaty and can often be prepared to taste like meat.  However, the recipes that I come across don't seem to make the portabella mushroom that tasty.  Others have suggested that for the best taste, portabellas need to be first marinaded then grilled.  If that's true, can anyone offer a grilling marinade recipe?

Mycophilic One

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MisterMuscaria said:

Itallian marinade:
2 tbsp Balsamic Vinegar
2 tbsp Olive Oil
1/2 cup white wine
pinch Basil
pinch Oregano
2 tbsp Lemmon Juice
2 cloves Garlic, mashed
pinch marjoram
pinch thyme
2 tbsp tamari


Spicy marinade:
1/4 cup hot sauce
1/2 cup wine
2 tbsp olive oil
2 tbsp soy sauce
3 tbsp lemon juice
2 cloves garlic, crushed
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne



Same prep as psychoslut's, whisk and let sit overnight in the fridge in a large bowl.
Also,
I like to add a little cilantro to an Asian marinade myself.

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fazdazzle said:

Wait! Wait! Wait! Don't cook yet

Ohh yeahhh...

http://allrecipes.com/Recipe/Portobello-Sandwiches/Detail.aspx

I couldn't find this recipe forever and have just been wingin it since, but you prompted me to look deeply and I(we) have been rewarded! These sandwiches are sooo juicy and so good. These are definitely one of the best things I've eaten before - seriously.

Otherwise I have a recipe for Jerk Portobella Mushrooms (from "Vegan Planet" by Robin Robertson)...

"Jerk-Spiced Portobello Steaks"

2 t light brown sugar or natural sweetener
1 t ground cumin
1 t ground allspice
1 t dried oregano
1 t sweet paprika
1 t salt
1/2 t cayenne
1/4 t freshly grated nutmeg
4 large portobello mushrooms, stems removed
1/4 C extra virgin olive oil

1. In a shallow mixing bowl, combine the brown sugar, cumin, allspice, oregano, paprika, salt, cayenne, and nutmeg. Set aside.
2. Coat the mushroom caps with 2 tablespoons of teh olive oil, then coat them evenly with the spice mixture. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and cook until tender, about 5 minutes per side. Serve hot.

"These succulent 'shrooms can be served over rice or on toasted burger rolls."

I served these over rice. I wouldn't completely cover the caps with the spice blend since it's pretty strong. I covered the entire surface of each one and I could barely taste portobello...good for those who don't like em, but I do! It's all right anyway because the seasoning is amazing (my friends said it was *very* spicy). I also freshly ground all the spices in a mortar n pestle, which may have made the difference....

Good luck yo and tell us what you end up making and how they turned out!

Thanks for the other recipes too, I'll have to try them

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