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Grilling Portabello Mushrooms?


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#1 of 7 Johnny Angell

Johnny Angell

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Posted July 29 2006 - 12:55 AM

We thought we would try doing a paninni style sandwhich on the charcoal grill with Portabellos and cheese. Anyone ever done this? I think I would need to grill the mushroom separabtely before putting on the bread and cheese.
Johnny
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#2 of 7 MarkHastings

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Posted July 29 2006 - 04:38 AM

I've never done them on a gas/charcoal grill before, but I have pan grilled them and Portabellos tend to release a lot of black 'grease' (or whatever it is).

I know it gets pretty messy in the pan, so I can imagine the grill would be even worse. I'm sure it must be pretty tricky to try and cook them without flares up or drying them out (by letting all that grease pour out into the bottom of the grill).

Here's an interesting bit of info:
Quote:
For the tastiest grilled portobellos you've ever had, start by soaking them in your favorite marinade for an hour or so before grilling. Then, start cooking the mushrooms on a cooler part of the grill; this will allow them to get warm and juicy all the way through without burning on the outside. Once the mushrooms are soft all the way through, sear them on the high-heat section of the grill for about a minute per side to get that mouthwatering caramelized flavor that makes barbequing worthwhile
Source


p.s. Yes, definitely grill them separately. Like I said, those mushrooms releases a LOT of juice, so if you cook them right in the panini, the sandwich might get soaked.

#3 of 7 Johnny Angell

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Posted July 29 2006 - 09:26 AM

Thanks, that tip about grilling them separately from the bread is an excellent idea. I was planning on doing that at least partly, now I think I should do it totally.

We're going to have some cheese on them, so I'll cook them till just about done and then put cheese on them, then put the mushers on the toasted bread.

I googled some recipies and one said cook for 8 minutes a side, which seems like a lot to me, while another said 5 minutes a side. I think the latter one is closer to reality.
Johnny
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#4 of 7 Johnny Angell

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Posted July 30 2006 - 04:13 AM

We did the portabellows last night and they came out pretty well. 16 minutes would have been too much but 10-12 was better.
Johnny
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#5 of 7 MarkHastings

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Posted July 30 2006 - 04:15 AM

Good. Did you find they relased a lot of black grease on the grill?

#6 of 7 Johnny Angell

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Posted July 30 2006 - 04:57 AM

Quote:
Originally Posted by MarkHastings
Good. Did you find they relased a lot of black grease on the grill?
Well, (cough), the grill was kinda black to start with, so I'm not sure. My wife had degilled them first.
Johnny
www.teamfurr.org
But a family cat is not replaceable like a wornout coat or a set of tires. Each new kitten becomes its own cat, and none is repeated. I am four cats old, measuring out my life in friends that have succeeded but not replaced one another.--Irving Townsend


#7 of 7 JamesED

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Posted July 30 2006 - 09:20 AM

My girlfiend has made veggie burgers out of them before. She does them in the pan, so I can only speak for seasoning. She uses a little bit of olive oil and some steak seasoning. They come out really good.





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