My number two son is quite the innovative cook. Despite the fact
that I have been cooking a heck of a lot longer than he’s even been alive, he
never ceases to amaze me with the things that he does. I have no desire to
emulate him; I’m too old for that. I like good, relatively easy to prepare,
comfort food, that pleases the masses. Unlike him, I have no desire to cook
with liquid nitrogen, but like him, I do like to try new things.
Despite my love of mushrooms, prior to today, I had never grilled portobellos before. I couldn’t imagine how they would taste, but because the late Mr. O-P would not have liked them, I never pressed the issue. The other day, when I was in the market mushroom shopping (yes, I do go mushroom shopping), I picked up a couple of them. It has been so unbearably hot all summer long (crankiness abounds!) that I haven’t grilled much, but I figured this would be something that I could grill that would require little effort and time.
Despite my love of mushrooms, prior to today, I had never grilled portobellos before. I couldn’t imagine how they would taste, but because the late Mr. O-P would not have liked them, I never pressed the issue. The other day, when I was in the market mushroom shopping (yes, I do go mushroom shopping), I picked up a couple of them. It has been so unbearably hot all summer long (crankiness abounds!) that I haven’t grilled much, but I figured this would be something that I could grill that would require little effort and time.
So, as
I do, I rummaged around on the Internet and came up with a recipe that
sounded decent. I made the herb mayonnaise early in the day, adding a bit more
rosemary than called for, because I grow my own and I love it, and I put it
into the fridge to allow the flavors to meld. When dinnertime came, I fired up
the grill, and while the mushroom was cooking, washed up some beautiful Boston
lettuce, toasted the buns, and waited.
I could not believe how good this was. Despite
the fact that I have been told they were delicious and meaty tasting, I really
never believed that. And while I would take issue with them tasting 100% like
meat, they certainly are every bit as satisfying as a burger. My
above-mentioned son, cooks burgers on the grill, and serves them in a
portobello mushroom. That’s something I’m going to try next. Meanwhile, if
you’re a mushroom-loving skeptic like I am, give these a try. You’re apt to be
pleasantly surprised.
Grilled Portobello Burgers
Adapted from epicurious.com
1/2 cup mayonnaise
2 teaspoons grainy Dijon mustard
6 teaspoons minced fresh rosemary, divided
1 garlic clove, minced
Nonstick vegetable oil spray
4 large portobello mushrooms, stems trimmed
2 tablespoons olive oil
Pinch of salt, pepper, and Montreal Steak
Seasoning
4 brioche buns, toasted
Boston lettuce
Mix mayonnaise, mustard, 2 teaspoons rosemary, and garlic in
small bowl.
Spray grill rack with nonstick spray, then prepare barbecue
(medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1
teaspoon rosemary, salt, pepper, and Montreal Steak Seasoning. Grill until
tender, about 10 minutes per side.
Spread mayonnaise mixture over buns. Place mushrooms and lettuce
on bun bottoms. Cover with bun tops.
If you are an indoor burger kind of person, you will swoon over
these Famous-Barr John White Burgers.
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