Best for: The vegetarian main that meat eaters keep reaching for.
Big mushrooms are the grill’s natural steak substitute, and Italy treats them that way: portobello caps and porcini (or king oyster) mushrooms marinated in olive oil, garlic, and thyme, grilled until they slump and char, then finished with parsley and lemon.
Grill: Direct medium-high heat; 425°F. Equipment: Grill, shallow dish, tongs, brush.
Ingredients
Marinate: 30 minutes. Total: 52 minutes.
Mushrooms and marinade
- 4 large portobello mushroom caps, gills scraped out
- 8 oz fresh porcini or king oyster mushrooms, halved lengthwise
- 1/3 cup olive oil
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme or rosemary
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
To finish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Grilled bread (optional)
Directions
Whisk the olive oil, garlic, thyme, salt, black pepper, and red pepper flakes in a shallow dish. Add the mushrooms, turn to coat, and marinate for 30 minutes.
Heat the grill to 425°F and oil the grates.
Set the portobellos gill-side up and the porcini cut-side down. Grill the porcini for 4 to 5 minutes per side.
Grill the portobellos for 5 to 6 minutes per side, until they slump, release their juices, and char at the edges.
Slice the mushrooms thickly on a board, letting the juices puddle.
Finish with parsley and lemon juice and serve on grilled bread or over polenta, spooning the board juices over everything.
Grilling tip: Scrape the dark gills from the portobellos — the slices stay a clean, appetizing brown instead of turning the plate grey.
