Provolone Smothered Mushrooms
September 7th, 2007
Here’s something quick, easy, and delicious that I threw on the grill last night.
We love grilled food, but occasionally I feel like we consume too much meat. I grew up in one of those meat-and-potatoes families. When there’s no meat on the table, I feel like something is missing. The main event, you know?
But really, I try to convince myself, meat is not necessary at every meal. I’d be much better off with two portions of vegetables and no meat at all, at least some of the time.
So, having bought a few portabella mushrooms on sale, I grilled these babies last night and they were so good - just as good as most steaks.
In case you are unfamiliar with mushrooms, a portabella is one of the huge mushrooms the size of a dessert plate. They have a firm texture and a meaty flavor. This is how I prepared them:
Provolone Smothered Mushrooms
serves 4
4 Portabella Caps
4 T. olive oil
2 T. malt vinegar
4 T. steak sauce
1 t. minced garlic
salt and pepper
Provolone cheese
parsley for garnish
Make a marinade with the oil, vinegar, steak sauce, and seasonings. Mix this together in a large bowl and add the mushrooms. To get the marinade all over the mushrooms, I used a turkey baster.
After at least a couple of hours in the marinade, heat the grill to high. Place the portabellas, gill side up, on the rack and turn the heat down to medium. Let them cook for about 5-7 minutes. Watch out - the olive oil can cause flare-ups when it drips down into the fire!
Flip the ’shrooms and let ‘em cook another 5-7 minutes. You should be able to tell when they start to get tender. Turn them gill side up again and put a slice of cheese (or two if you really like cheese) on top. Sprinkle with the parsley. Let the cheese melt and you are finished!
Enjoy!
P.S. Throw a couple of hot dogs on for the kids - most kids don’t like mushrooms.
Entry Filed under: Recipes, Side Dishes, Supper, appetizers, meatless