Asian Grilled Portobello Mushrooms

Asian Grilled Portobello Mushrooms
Asian Grilled Portobello Mushrooms. Katie Workman /
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: Serves 6 to 8

A grilled Portobello mushroom is just the thing when you want some slightly meaty satisfaction in your vegetables.  You can serve these with rice or another grain, or even in a bun like a burger, perhaps with some other grilled vegetables. They are also nice sliced and served on toasted bread, kind of an Asian bruschetta.

What You'll Need

How to Make It

  1. In a large bowl or container combine the scallions, soy sauce, Ponzu, sesame oil, and sugar, and stir to blend. Place the mushrooms in the marinade and turn them to coat completely.  Marinate the mushrooms in the fridge from 4 to 24 hours – the longer they marinate, the deeper the flavor will be,.
  2. Preheat the grill to medium.  Grill the mushrooms for about 5 minutes total per side, turning them as needed so that they brown nicely and evenly.  Reserve the marinade.
  1. Scoop the leftover marinated scallions onto the grilled Portobellos.  Serve warm or at room temperature.

Note: What is ponzu sauce? "This citrus seasoned soy sauce and dressing has been popular in Japan for years. Now, leading chefs in the US use Ponzu to season seafood, grilled meats and vegetables. It has the perfect balance of salty, sweet and tangy. Ponzu can be used right from the bottle as a dipping sauce or as an ingredient in a variety of delicious recipes. Whisked together with a small amount of oil it becomes a flavorful dressing for cold noodle salads, or use it to flavor hot soups."

A Portobello mushroom can range greatly in size from 3 to about 6 inches.  It is completely edible, and very versatile.  Many people find that it’s taste and texture is reminiscent of meat, and so vegetarians are found of this type of mushroom as it can provide that eating satisfaction without the actual meat part.  You can slice and sauté them, roast them, grill them (as above, with a variety of seasonings or marinades), use them in stir fries, chop them and add them to soups and stews.  They are not good to eat raw, however.  Trim them and keep them loosely wrapped in a dry place in the fridge.

Try these other savory mushroom recipes:
Katie Chin’s Shiitake Mushroom and Spinach Dumplings
Leek, Mushroom and Goat Cheese Quiche
Chicken with Mushrooms in Cream Sauce
Chicken and Mushroom Marsala Rotelle
Mushroom, Caramelized Onion and Feta Frittata
Sauteed Mushroom, Broccoli Rabe, and Freekeh Salad
Sautéed Mushrooms and Broccoli Rabe
Big Biscuit with Swiss Chard and Mushrooms

Nutritional Guidelines (per serving)
Calories 29
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 396 mg
Carbohydrates 3 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)