These can easily become the star attraction to your next grilled meal! For the grilling itself, build a moderate, medium-heat fire. The veggies come out tender and full of smoky flavor and can be served warm or at room temp. If grill marks do not appear after 5 minutes, adjust either the heat level or the position on the grill. I have made these with chunks of red onion with equally good results. These have great flavor! Interesting factoid: Once the mushroom reaches 4 to 6" in diameter, it is called a Portobello rather than a Portabella. Adapted from Cook's Illustrated magazine, May, 2009. Hope you enjoy.
- 8 medium shallots, peeled
- 6 portabello mixed mushrooms, 5 inches in diameter (about 4 ounces each)
- 1⁄4 cup extra virgin olive oil, plus
- 3 tablespoons extra virgin olive oil
- kosher salt & fresh ground pepper
- 2 small garlic cloves, minced (about 1 teaspoon)
- 3 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped fresh rosemary
- Thread shallots through roots and stem ends onto 2 metal skewers.
- Scrape most of the gills out of the mushrooms.
- Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
- Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
- Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
- Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
- Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
- Re-whisk remaining marinade, pour over vegetables, and serve.