A meal outside is a treat and preparing this simple grilled portobello sandwich on a gas grill makes alfresco an enjoying experience during summer nights.
Simple Grilled Portobello Sandwich on a Gas Grill Video
Favorite Grilling Tools for Grilled Portobello Sandwich
Have the proper tools is important and it makes grilling better and enjoyable. I recommend investing in some great grilling tools to make your grilling experience amazing.
Basting Brush that are nice to use and are silicone they are great for spreading sauces and Mirandes on to meats and vegetables.
Large Spatula is an essential for flipping anything on the grill including burgers, mushrooms and potatoes.
Large and Long Tongs should have a long handle to making flipping and turning easier.
Wire Brush for Cleaning your Grill should be sturdy and strong. A wire grill brush is used to clean the grill between use.
Barbecue Mitts should be heat resistance and long enough to protect hands and lower parts of the arms.
Digital Thermometer is nice to have to check for the internal temperature of your grilled meats. There are many meat thermomotors to choose from but, I love a digital one for the most accurate in reading temperature.
Skewers for making kababs can be either metal or wood. I prefer using metal for grilling because it eliminates the soaking plus, I can reuse. I use skewers to string meat and veggies for a perfect dinner.
Tips and Tricks on Grilling Portobello Mushrooms
Open your lid and turn the valve of your propane tank to on. Turn on your igniter of the gas grill; check your owner’s manual for details on how to operate your gas grill.
Once your grill is lite, turn your other desire burners on and set your temperature. If for some reason your gas grill does not ignite, turn off everything immediately.
Always place what you are grilling on a diagonal angle. Give your item you are grilling a turn clockwise on a diagonal often. Flip halfway and repeat the process.
When a recipe calls for a glaze apply to your grilling vegetable and/or meat the last five to ten minutes. Try not to skip marinades; it tenderizes meat and brings vegetables a great flavor.
Do not over crowd your grill with many items. Make sure your meat and vegetables have plenty of room for cooking and flipping.
Do not push down your meat or vegetable because you will release all the juice causing it to be dry.
Let meat rest after grilling for up to ten minutes before slicing.
Make sure your propane tank is hooked up properly when using a gas grill.
Allow your grill to heat up for ten minutes, clean grates with a wire brush to remove debris. When your grill is heating up set your desire temperature on the knows before you began grilling.
Lubricate your grills surface with cooking spray, olive oil or avocado oil.
Have a spray bottle with water nearby to calm flames while grilling. Juices and Mirandes will heighten flames and spray with water will keep flames low and meat moist.
When you are finish grilling make sure you turn off the knobs and close your propane tank.
Clean your grill when it is hot; after you prepare your meal using a metal brush or a piece of crumbled up aluminum foil. Spray grill down with water and brush all debris away. Always give your grill a deep cleaning the start of a new season to ensure it is working efficiently.
Portobello Mushroom Health Benefits
Portobello Mushrooms are filled with potassium and phosphorous. Potassium is important to maintaining a healthy heart, muscle and nervous system.
Eating Portobello Mushrooms and help increase your fiber intake, lower risk of heart disease, cholesterol and digestive conditions.
Being a superfood, portobello mushrooms help to provide antioxidants, anti-inflammatory, anti-cancer benefits and boost the immune system.
Not only can you eat portobello mushrooms as a burger but, you can chop and add to sauces and soups.
Eating a whole portobello mushroom will provide you two grams of protein.
You can grill, sauté or eat portobello mushrooms raw.
Simple Grilled Portobello Sandwich on a Gas Grill Recipe
I love mushrooms and so does my son, when an opportunity arises, I will eat mushrooms grilled, cold and baked. When Portobello mushrooms are in season, I can promise you there are burgers being made even if there is twelve inches of snow on the ground. I hope you enjoy this easy and budget friendly recipe anytime during the week.
- 4 large Portobello mushroom caps
- 3 tablespoons of balsamic vinegar
- Three tablespoons of olive oil
- one fourth teaspoon of basil
- 1/4 teaspoon or oregano
- 1 red pepper-seeded and cut in half
- Four slices of provolone cheese
- Salt and pepper
- Toppings-lettuce, tomatoes, onion, mayonnaise and/or mustard if desired
First, cut red pepper in half and remove all the seeds. Take portobello and trim stem and clean. Place red pepper and portobello mushroom in a large bowl place – top with balsamic vinegar and olive oil, dry basil, oregano, season with salt and pepper; toss to cover the vegetables. Mirande the vegetables for up to twenty-four hours. Grill portobello mushrooms and red pepper halves for four minutes on each side, then add a slice of provolone cheese on top of mushrooms and grill until melted!
Next, spread butter or ghee on bun halves and grill each side lightly. Spread mayonnaise and/or mustard on top of the inside of the bun followed by desired toppings such as lettuce, tomato and or onion. Add portobello mushrooms, red pepper and finish with bun.
Serve Portobello Mushroom Burgers with salad and a starch such as potato.