Grilled Portbello Mushrooms. When you’re craving a big juicy steak and potatoes dinner but you’re trying to eat less meat. It’s the great American comfort food with a twist of deliciousness.
Portobello mushrooms are now common in grocery stores. These giant ‘shrooms are sturdy and easy to cook or grill. They have a meaty, not too mushroom-y taste plus they soak up the flavor of anything you marinate them in.
Pair a juicy grilled Portobello mushroom with garlic smashed potatoes, open a bottle of red wine, and you’ve got a feast.
Grilled Portobello Mushrooms
This simple "steak" and potatoes dinner is perfect for that night when you're feeling like a little grilled steak but want to opt out of meat.
Servings 2
Ingredients
- 2 large Portobello Mushrooms
- 3 large Yukon Gold or Russet potatoes peeled and cut into small cubes
- 3 cloves garlic peeled and slightly smashed
- 1/4 cup Vegetable or chicken broth
- 1 Tbsp olive oil
- 1 bottle Your favorite Cabernet Sauvignon or Syrah
- salt and pepper to taste
- 5 Tbsp Kosher salt
Instructions
- Preheat oven to 400º.Start up your BBQ grill.
Fill a large stock pot with cold water and a generous amount of salt. Add the chopped potato pieces and bring to a gentle boil. Continue boiling until potatoes are fork tender.Tip: Always start boiling potatoes in cold water and bring to a boil. This will allow them to cook evenly from the inside out rather than outside in. Place garlic cloves in small baking dish and drizzle with olive oil. Set garlic in oven to bake and caramelize for 10 minutes.Set mushrooms top side down on a plate to prep. Pour about 1/8 cup of wine over mushrooms. Drizzle on olive oil. Salt and pepper to taste. Set aside to marinate.Drain potatoes and return to pot. Add broth and caramelized garlic and smash together. Make potatoes as chunky or as smooth as you like. Add salt and pepper to taste.Grill mushrooms for 10 minutes.
Pour the wine.
Serve on a bed of garlic smashed potatoes and your favorite green veggie.