Ultimate Arteflame Grilled Portobello Mushrooms: Mastering Vegetarian BBQ Perfection

Introduction

Grilling portobello mushrooms on the Arteflame grill is a game-changer for vegetarians and BBQ lovers alike. The flat cooktop griddle sears the mushrooms perfectly, ensuring they are juicy and flavorful. This recipe uses the reverse searing method to bring out the best in your mushrooms, giving them a steakhouse quality sear without the need for pots or pans.

Ingredients

• 4 large portobello mushrooms
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste
• Olive oil for brushing

Instructions

1. Fire Up the Grill: Preheat your Arteflame grill. Ensure the flat cooktop griddle and the center grill grate reach optimal temperatures for grilling.
2. Prepare the Mushrooms: Clean the portobello mushrooms and remove the stems. Brush both sides with olive oil.
3. Season the Butter: In a small bowl, mix the melted butter with minced garlic, thyme, rosemary, salt, and pepper.
4. Sear the Mushrooms: Place the mushrooms cap-side down on the center grill grate for about 2 minutes to get a nice sear.
5. Reverse Sear: Move the mushrooms to the flat cooktop griddle, brushing them with the seasoned butter. Cook for an additional 5-7 minutes, flipping occasionally, until they are tender and fully cooked.
6. Rest and Serve: Remove the mushrooms from the grill when the internal temperature is 15°F below your desired doneness. Let them rest for a few minutes before serving.

Tips

• Optimal Heat Zones: Use the hotter area near the center for searing and the cooler edges for slower cooking.
• Butter Over Oil: Butter enhances the flavor of the mushrooms, giving them a rich, savory taste.
• Resting: Allow the mushrooms to rest after grilling to ensure they remain juicy and flavorful.

Variations

1. Balsamic Glazed Portobello Mushrooms: Replace the seasoned butter with a mixture of balsamic vinegar, honey, and olive oil.
2. Stuffed Portobello Mushrooms: Fill the mushrooms with a mixture of spinach, ricotta, and parmesan cheese before grilling.
3. Spicy Chipotle Portobello Mushrooms: Add chipotle powder to the butter mixture for a smoky, spicy kick.
4. Herb-Crusted Portobello Mushrooms: Coat the mushrooms in a mixture of breadcrumbs, parsley, and parmesan before grilling.
5. Lemon Garlic Portobello Mushrooms: Use lemon juice and zest in the butter mixture for a bright, tangy flavor.

Best Pairings

• Drink: Pair with a crisp Sauvignon Blanc or a refreshing iced tea.
• Appetizer: Serve with grilled vegetable skewers.
• Dessert: End the meal with grilled pineapple slices topped with a dollop of vanilla ice cream.