Garlic Butter Grilled Big Mushrooms
Savor the rich, earthy flavors of large portobello mushrooms grilled to perfection, slathered in a garlicky, herb-infused butter sauce. This simple yet elegant dish is perfect for summer barbecues or cozy dinners, offering a juicy, meaty texture that delights vegetarians and meat-lovers alike.
Why You’ll Love This Recipe:
This Garlic Butter Grilled Big Mushrooms recipe is a crowd-pleaser that combines simplicity with bold, irresistible flavors. The mushrooms’ natural umami is enhanced by a luscious garlic butter sauce, infused with fresh herbs, creating a dish that’s both rustic and sophisticated. Whether you’re hosting a barbecue, preparing a quick weeknight meal, or looking for a vegetarian centerpiece, these mushrooms deliver. They’re easy to prepare, requiring minimal ingredients, yet they look and taste impressive. The grilling process caramelizes the mushrooms, giving them a smoky depth, while the butter keeps them juicy and tender. Plus, this recipe is endlessly customizable—swap herbs, add spices, or pair with your favorite sides for a personalized touch. It’s a versatile, wholesome dish that’s sure to become a staple in your kitchen.
Recipe Tips and Tricks:
- Choose the Right Mushrooms: Opt for large, firm portobellos with intact gills for the best texture and presentation.
- Clean Properly: Use a damp paper towel to wipe mushrooms; avoid soaking them as they absorb water.
- Marinate for Extra Flavor: Let mushrooms sit in the garlic butter mixture for 10–15 minutes before grilling.
- Control Grill Heat: Medium heat prevents burning while ensuring a nice char.
- Baste While Grilling: Brush extra garlic butter on mushrooms during cooking for added richness.
- Check Doneness: Mushrooms are ready when tender and slightly charred, about 5–7 minutes per side.
- Rest Before Serving: Let mushrooms rest for 2 minutes to retain juices.
Garlic Butter Grilled Big Mushrooms
Juicy portobello mushrooms grilled with garlic butter and herbs, perfect for barbecues or a flavorful vegetarian dish.
Ingredients
- 4 large portobello mushrooms, stems removed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare the Mushrooms: Gently wipe portobello mushrooms with a damp paper towel to remove dirt. Remove stems and pat dry.
- Make Garlic Butter: In a small bowl, melt butter and mix with olive oil, minced garlic, parsley, salt, pepper, and optional lemon juice.
- Brush Mushrooms: Generously brush both sides of each mushroom with the garlic butter mixture, ensuring even coating.
- Preheat Grill: Heat your grill to medium (about 400°F). Oil the grates to prevent sticking.
- Grill First Side: Place mushrooms gill-side down on the grill. Cook for 5–7 minutes until lightly charred.
- Flip and Baste: Flip mushrooms and brush with more garlic butter. Grill for another 5–7 minutes until tender.
- Check Doneness: Mushrooms should be juicy and soft but not soggy. Adjust cooking time if needed.
- Rest Briefly: Remove mushrooms from grill and let them rest for 2 minutes to lock in juices.
- Garnish and Serve: Sprinkle with extra parsley and a drizzle of lemon juice, if desired. Serve hot.
- Enjoy: Pair with grilled veggies, steak, or crusty bread for a delightful meal!
Notes
- Avoid overcrowding the grill to ensure even cooking.
- If using an indoor grill pan, preheat it well and cook in batches.
- For a smokier flavor, add a pinch of smoked paprika to the butter mixture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 181Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 31mgSodium 324mgCarbohydrates 3gFiber 1gSugar 1gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Portobello Mushrooms: These large mushrooms are the star, offering a meaty texture and deep flavor. Choose ones with smooth, dark caps.
- Unsalted Butter: Allows better control over seasoning. Use high-quality butter for richer flavor.
- Garlic: Freshly minced garlic provides a bold, aromatic kick. Avoid pre-minced for optimal freshness.
- Fresh Parsley: Adds a vibrant, herbaceous note. Flat-leaf parsley is preferred for its robust flavor.
- Olive Oil: Enhances the butter and prevents sticking on the grill. Use extra-virgin for subtle fruitiness.
- Salt and Pepper: Simple seasonings that amplify the mushrooms’ natural taste. Use kosher salt for even distribution.
- Optional Lemon Juice: A splash brightens the dish, cutting through the richness of the butter.
Variations and Substitutions:
- Herb Swap: Replace parsley with thyme, rosemary, or basil for different flavor profiles.
- Spicy Kick: Add red pepper flakes or cayenne to the butter mixture for heat.
- Cheese Topping: Sprinkle grated Parmesan or crumbled feta over mushrooms during the last minute of grilling.
- Vegan Option: Substitute butter with vegan margarine or extra olive oil.
- Balsamic Glaze: Drizzle with balsamic reduction post-grilling for a tangy-sweet finish.
- Mushroom Types: Try cremini or king oyster mushrooms if portobellos are unavailable, though cooking times may vary.
- Gluten-Free: Naturally gluten-free, but double-check any added toppings or sides.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat on a skillet or grill.
- Freeze: Not recommended, as mushrooms become mushy upon thawing.
- Reheat: Warm gently on a grill or in a 350°F oven for 5–7 minutes to preserve texture.
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