10 July 2012

Embarrassingly simple grilled portobellos

Well, and so here we are in July, and it's definitely barbecue season. Indirect Heat has been getting a lot of traffic, and most of my recent posts have been non-bbq related.

But we have been barbecuing. Some old recipes and new ones. Here's an old one...

Nearly 15 years ago, when I was bartending at Valhalla in Houston, we would have a few bartender parties ever year. We were all grad student volunteers, so the biggest benefit to bartending was the parties. Free beer and free food. Well one of the bartenders was a former chef and current martial arts teacher, and he was given a budget to feed us. Most of the grad students at these parties were interested in the free beer, but the food was pretty awesome. At one particular party, I hit up the chef and asked him, "These grilled mushrooms are amazing, what's the recipe?"

"I'm almost embarrassed to tell you. It's really simple."

"How so?"

"No, it's really embarrassingly simple..."


So here it is:
Portobello mushrooms
Italian salad dressing
Get the best portobellos you can.

Mini portobellos

Peel the skin and the gills off.

Trimming portobello

Chop into large chunks. You want them not to fall into the grill slats. And toss the mushrooms with Italian dressing all over.

Marinating portobello

Heat a grill to screaming hot, however is your favorite method. (I use charcoal grill, started with a chimney starter

Grill, maybe two minutes a side, just until you have grill marks on the mushrooms.

Grilling portobello

Serve while screaming hot.

Grilled portobello

When you bite into them, and the molten hot juices spray into your mouth, well... it's dangerous but embarrassingly delicious. I don't often post "simple" recipes, but this is one. And it's pretty awesome.


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