Grilling Mushroom Steaks on the Grill

Mushrooms have a great texture to them. It’s like the beef of the vegetable family. You can buy large mushrooms that have ample room for stuffing. My favorite recipe calls for Portobello mushrooms stuffed with a green pepper and tomato relish. It’s grilled to perfection and just explodes in your mouth with flavor. I’m an avid meat-eater but I always do my mushrooms at least four times per year. I absolutely love the taste, and they’re the easiest thing I’ve ever cooked on the grill. A beginning griller would have no troubles perfecting this recipe the first time they tried it.

Stuffed Portobello Mushrooms:

We want to make that shopping list first. Take a trip to the store and let’s grab what we need. The first item is the mushroom, of course. Get some nice, fresh Portobello mushrooms that are large. I’d say, make sure they’re about the size of your palm, at least. Next, grab a bulb of garlic, a green pepper, a small can of diced and peeled tomatoes, a red onion, a lime, some red wine vinegar and some olive oil if you don’t have any at home. jedi mind fuck magic mushrooms That’s a very small and affordable list for big, priceless flavor.

The first thing we want to do on the day of cooking is to prepare the relish. Finely dice a few cloves of garlic (3 to 4, depending on your taste), dice ½ of the red onion, the whole green pepper and cut the lime in half while you have the knife out. The idea is to make the vegetable pieces rather small. In a medium sized mixing bowl, pour in your can of diced tomatoes, juice included unless they’re really watery. Next, add the rest of your vegetables, add a liberal pinch of salt and some black pepper, mix and set aside. We want this mixture to come up to room temperature while we prepare the mushrooms.

Take the stems off the bottom of your mushrooms and give them a good cleaning with a damp sponge. Make sure you turn your grill on to medium/medium-low heat. We don’t want to rapidly cook these mushrooms, we’re going to heat up the relish along with the Portobello’s, making for a wonderful meal when the flavors meld. Brush the inside of your mushrooms with olive oil. This layer of oil will prevent the liquid in the relish from making the rest of the mushroom soggy.

Now we want to finish the relish. The reason we don’t want it cold is because it will take the mushroom longer to cook. After your tomato, onion, garlic and green pepper mixture has sat a while, add the juice of a whole lime. Then, add about ¼ cup of olive oil and ¼ cup of red wine vinegar (you can add less of the vinegar, taste depending). Stir this up very well and taste for seasoning. The salty, acidic and sweet should balance out nicely with the oil. If it does not and tastes too acidic, add a tablespoon or sugar.

Brush the tops of your mushrooms with some olive oil to prevent sticking. Generously fill the mushrooms with the relish and place on the grill. Your grill racks are oiled, right? Make sure you always oil your grill racks before cooking. Place your mushrooms on the racks, close the lid and allow them to cook for 20-25 minutes. The flavors will meld and absolutely explode in your mouth. You won’t even realize you’re eating healthy.

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