Toss these on the grill -- or in a grill pan -- for a meatless main or as a sweet-smoky ingredient for your favorite salad.
Make Ahead: The mushrooms need to marinate in the refrigerator for 1 to 6 hours.
Servings: 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
- 1/3 cup pure maple syrup
- 1/3 cup low-sodium soy sauce
- 1/3 cup maple vinegar, apple cider vinegar or plain rice vinegar
- 4 large portobello mushrooms, stems and gills removed
- Kosher salt
- Freshly ground black pepper
Directions
Whisk together the maple syrup, soy sauce and vinegar in a liquid measuring cup, then pour into a large zip-top bag. Add the mushrooms and press air out of the bag, then seal and massage to coat. Refrigerate for at least 1 hour, and up to 6 hours.
When ready to grill, preheat a gas grill to medium-high (350 degrees, direct heat). If using a charcoal grill, light the charcoal; once the coals are ready, distribute them evenly in the cooking area. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds. Have ready a spray water bottle for taming any flames.
Remove the mushrooms from the marinade and pat them dry with paper towels; season them lightly with salt and pepper. Reserve the marinade in the bag (for basting). Arrange them on the grill; cover and cook for a total of 8 to 10 minutes (the latter for thicker caps), turning and basting them with some of the reserved marinade, as needed.
Serve warm or at room temperature.
Recipe Source
Adapted from “Dishing Up Vermont: 145 Authentic Recipes From the Green Mountain State,” by Tracey Medeiros (Storey Publishing, 2008).
Tested by Lynn O’Brien.
Email questions to the Food Section at food@washpost.com.
