Broiled Portabello Mushrooms
Serves 4

4 Large Portabello mushrooms, stemmed and cleaned
3 Tbs. extra virgin olive oil
Coarse sea salt
Fresh ground pepper
Good balsamic vinegar (Use really good, thick, syrupy and sweet balsamic. If you don’t have it, reduce a thinner version for several minutes until it is syrupy.)

This recipe, like most every vegetable recipe should be, is simple. The faster you snatch it from the earth and the less you manipulate it during cooking will ensure your Portabello mushrooms taste their best.

Pre-heat oven on broil setting to 475 degrees. Brush both sides of the mushrooms then place the mushrooms fin-side up on a broiler pan. Sprinkle salt and pepper on each mushroom (be generous, especially with the salt) and broil for about a minute (or until the sides turn up slightly). Remove from the oven. If the mushrooms look too dry, sprinkle a little olive oil over them. Plate them then drizzle a little of the balsamic vinegar over each mushroom.

Serving Suggestions and Tips: We like to pair Portabellos with Mouvedre because the mushroom is almost steak-like when grilled or broiled and Mouvedre loves a meaty dish.
Posted by Pat on November 29, 2006 4:29 AM

© DeLaurenti
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