For years I have been preparing these BBQ mushrooms for vegetarians and meatlovers alike. Portabella mushrooms are so meaty that they can easily be grilled, topped with some melted camembert, lettuce and roasted tomatoes et voila dinner is served. For the meatlovers in the family, I often serve them as a side to a grilled piece of fish.
The other day, as my son Patrick was heading off to University, he asked me how to prepare his favorite magical mushrooms. I said that it was so easy yet did not have a recipe. At that point, I made a mental note to jot down the recipe the next time I made them.
So, today is that lucky day. A very easy recipe with a marinade that can be used for mushrooms or a piece of sushi style tuna, seared on the grill, topped with these delectable shrooms. In other words a 2 in 1 deal.
I always like to prepare the marinade before cutting up the mushrooms(or leave them whole depending on what they are being used for) and adding them to their waiting flavour bath.
A trick that works well when marinading these mushrooms is to use a ziplock bag(I wash and reuse them)so that all parts can sit in the sauce.
I also use a veggie basket or a pizza sheet, with holes, to BBQ these treats. Less fall through the grill and unlike the oven, they do not boil in the marinade .
- 1/2C teriyaki sauce
- 1tbsp sesame oil
- 1tbsp rice vinegar
- 1/4C olive oil
- 1/4C soya sauce
- 1/4C coriander, chopped
- 2 garlic cloves, minced
- freshly ground pepper to taste
- 4 Portabella mushrooms, either whole or sliced
- Mix all the ingredients in a bowl.
- Add mushrooms to marinate for a few hours (can do this all in a ziplock bag so that the marinade gets into all of the mushrooms.
- Remove mushrooms from marinade and cook on a hot grill.
- Serve warm
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