If there's one "cookout" dish that could convince a carnivore to go meat-free, it'd be these Grilled Portobello Mushrooms. Rubbed with a fresh herb marinade and cooked over a flame (or flaming hot charcoals), they turn out slightly smoky, super juicy, and perfectly charred. Prep is a breeze and they'll be ready to serve in under 15 minutes.
Remove the stems from the portobellos, then rub the flesh and gills with a wet towel to remove any dirt.
In a small bowl, whisk the olive oil, vinegar, 3 tablespoon of fresh herbs, and garlic until incorporated. Brush the marinade over the tops of the portobellos and into the gills. Set on a plate and marinate at room temperature for 30 minutes; alternatively, cover tightly and marinate in the fridge overnight.
When you’re ready to cook, prepare your grill for high heat.
Sprinkle each side of the mushrooms with salt and pepper. Place the portobellos on the grill cap side up. Close the lid and grill 5 minutes. Flip the mushrooms, close the lid, and grill 2-3 minutes more, or until tender.
Remove from heat and rest 2-3 minutes. Cut into ½” slices and top with additional fresh herbs.
Notes
Mushrooms have a very high water content. After flipping, the gills may fill with water. Be careful removing the mushrooms from the grill to avoid spilling the water onto the hot coals or into the gas flames.