Grilled Portabellos

Grilled Portabellos

Photo by David M.

  • Prep Time


  • Total Time


  • Servings



  • 8

    medium shallots, peeled

  • 6

    portobello mushrooms, each 5 inches in diameter (about 4 ounces each), stems removed and discarded, caps wiped clean

  • ¼

    cup plus 2 tablespoons extra virgin olive oil

  • Kosher salt and ground black pepper

  • 1

    small garlic clove, minced or pressed through garlic press (about ½ teaspoon)

  • 2

    teaspoons lemon juice

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon finely chopped fresh rosemary


1. Thread shallots through roots and stem ends onto 2 metal skewers. Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms. Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste. 2. Whisk remaining 2 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside. 3. Grill vegetables over medium heat, turning once, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers. Re-whisk vinaigrette, pour over vegetables, and serve.


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