Grilled Portobello Mushroom Recipe

Clean and prep mushrooms

Wipe portobello caps with a damp cloth to remove dirt. Remove stems and gently scrape out the gills with a spoon if desired for a milder flavor. Pat dry.

Make marinade

In a shallow dish combine 4 tbs olive oil, 3 tbs tamari, 1 tsp chopped rosemary, 2 minced garlic cloves, 1 tsp pepper and 1/2 tsp salt. Whisk to emulsify.

Marinate mushrooms

Place mushrooms cap-side down in the marinade, spoon some over the tops and gill area. Let marinate at room temperature for 20 minutes, turning once so both sides absorb marinade.

Prep zucchini and tomatoes

Trim ends from zucchini and slice lengthwise into 1/3-inch (8 mm) thick planks. Pat cherry tomatoes dry and set aside.

Roast corn with rosemary oil

Heat a heavy skillet or a small pan over medium-high heat. Add 1 tbs olive oil and 1/2 tbs chopped rosemary (from the 1 tsp previously noted if needed). Add fresh corn kernels and cook, stirring occasionally, until charred in spots and slightly browned, about 6–8 minutes. Season lightly with salt and pepper. Remove from pan and keep warm.

Blister tomatoes

In a wide skillet or on a hot griddle over high heat, add 1 tbs olive oil. When shimmering, add cherry tomatoes in a single layer and cook without stirring for 1–2 minutes until skins blister; toss and cook another 1 minute. Remove and set aside with corn.

Season seasonal vegetables

Toss seasonal vegetables with a light drizzle of olive oil (use remaining if needed), salt and pepper. These will be steamed or pan-roasted in a later step depending on preferred doneness.

Cook potatoes

Place peeled and chopped potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce to a simmer and cook until very tender, about 15–20 minutes. Drain well.

Mash and finish

While potatoes cook, warm 120 ml milk and 60 g butter together until butter melts. Return drained potatoes to the pot, add warm milk-butter mixture, 1 tsp salt, 1/2 tsp pepper and mash until smooth but slightly fluffy. Stir in finely sliced green parts of 4 spring onions. Adjust seasoning to taste. Keep covered and warm.

Preheat grill or grill pan

Preheat an outdoor grill or heavy grill pan to medium-high (about 425°F / 220°C). Oil the grates or pan lightly to prevent sticking.

Grill mushrooms

Place marinated portobellos gill-side down on the hot grill. Cook 4–5 minutes until well charred. Flip, brush with additional marinade, and grill another 3–4 minutes until tender and glazed. Remove and rest for 2 minutes.

Grill zucchini

Place zucchini planks on the grill alongside mushrooms. Cook 2–3 minutes per side until marked and tender but not mushy. Lightly brush with any leftover marinade as they grill.

Glaze and assemble vegetables

Combine the blistered tomatoes and roasted corn; if you have 1 tbs reserved tamari marinade, toss the corn and tomatoes briefly to coat (optional) so they are tamari-glazed. Reheat seasonal vegetables by steaming for 3–4 minutes until crisp-tender or quickly pan-roasting in a hot skillet with a splash of oil for 4–5 minutes. Season to taste.

Plate

Spoon champ potatoes onto plates. Place one grilled portobello on each portion of champ. Arrange zucchini slices and a spoonful of blistered tomatoes and roasted corn alongside. Garnish with rosemary sprigs and a lemon wedge. Serve immediately.