Grilled Portobello Mushrooms – New York Style

Introduction

Inspired by the vibrant food stalls of Chelsea Market in New York, this Grilled Portobello Mushroom recipe brings deep, smoky flavor and juicy texture to a simple yet impressive plant-based dish. Perfectly cooked on the Arteflame Grill, these mushrooms are seared for maximum savory intensity, then finished on the hot griddle to lock in flavor and moisture. Whether you're grilling for vegetarians or adding a gourmet side to your steak, this New York-style mushroom dish delivers.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 3 tbsp unsalted butter, melted
• 1 tbsp soy sauce
• 1 tsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Fresh chopped parsley (optional, for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place them in the center of your Arteflame grill.
3. Stack firewood over the soaked napkins and light the paper.
4. Wait about 20 minutes for the grill to reach full cooking temperature.

Step 2: Prepare the Mushroom Marinade

1. In a small bowl, mix melted butter, soy sauce, balsamic vinegar, minced garlic, and thyme.
2. Brush both sides of each Portobello mushroom generously with the mixture.
3. Let the mushrooms sit for 10-15 minutes to absorb the flavors.

Step 3: Sear the Mushrooms

1. Place the mushrooms (gill side down) on the center grill grate, directly over high heat (1,000°F).
2. Sear for 1-2 minutes to get a rich, caramelized surface.
3. Flip mushrooms and sear the other side for another 1-2 minutes.

Step 4: Finish on the Flat Cooktop

1. Move the mushrooms from the grill grate to the flat griddle cooktop.
2. Position them closer to the center for higher heat or outward for gentler cooking.
3. Cook for another 6-8 minutes, flipping once halfway through.
4. Remove the mushrooms from the grill when the internal temperature reaches 15°F below desired doneness—they’ll continue cooking off the grill.

Step 5: Serve

1. Rest mushrooms for 5 minutes.
2. Slice and garnish with freshly chopped parsley, if desired.

Tips

• Use butter instead of olive oil for a rich, golden sear and better flavor.
• Monitor grill zones—the flat top is hottest near the center and cooler at the edges.
• Try pressing the mushrooms with a spatula for even contact and rich browning.
• Don’t skip the rest time—it seals in the juices for a perfect bite.
• Double the marinade to brush additional veggies while grilling.

Variations

1. Italian Herb Portobellos: Add rosemary, oregano, and basil to the marinade for an Italian twist.
2. Spicy Chimichurri Portobellos: Top with homemade chimichurri for a zesty, South American kick.
3. BBQ Glazed Portobellos: Swap marinade for your favorite BBQ sauce for a smoky-sweet finish.
4. Asian Teriyaki Portobellos: Use teriyaki sauce, ginger, and sesame seeds for bold umami flavor.
5. Stuffed Caprese Portobellos: Fill with fresh mozzarella, cherry tomatoes, and basil before grilling.

Best pairings

• Grilled garlic bread on the Arteflame’s edge
• Mixed greens with lemon vinaigrette
• Charred asparagus with lemon zest
• Glass of Pinot Noir or a smoky Syrah
• Grilled peaches or pineapple for a light, sweet finish

Conclusion

Grilling Portobello mushrooms New York style on the Arteflame brings out the best in this meaty vegetable. Whether serving them as a main course or alongside grilled meats, these mushrooms come off the flat-top rich, juicy, and packed with flavor. It’s an easy gourmet experience with virtually no cleanup, made for gourmet grilling lovers.