Charbroiled Portobellos

If you can’t find portobellos, substitute large cremini or white mushrooms. Steaming them first speeds up the grill time and requires less olive oil. Serve straight from the coals, or grill the mushrooms ahead and enjoy at room temperature. They’re wonderful paired with a juicy grilled steak.

PREP: 7 minutes plus steaming and marinating

GRILL: 8 minutes

MAKES: 8 side-dish servings

8 large portobello mushrooms (about
2 ½ pounds total), stems removed

¼ cup olive oil

¼ cup balsamic vinegar

1 teaspoon sugar

½ teaspoon salt

½ teaspoon dried rosemary

¼ teaspoon ground black pepper

1. Preheat oven to 400°F. Place rack in large roasting pan (17" by 11 ½"). Pour in enough boiling water to cover bottom of pan without touching top of rack. Place mushrooms, stemmed side down, on rack; cover with foil and steam in oven 20 minutes.

2. Meanwhile, in large zip-tight plastic bag, combine oil, vinegar, sugar, salt, rosemary, and pepper.

3. Pat mushrooms dry with paper towels. Place in bag with oil mixture, turning to coat. Seal bag, pressing out excess air. Place bag on plate; marinate 2 hours at room temperature, turning bag occasionally.

4. Meanwhile, prepare outdoor grill for direct grilling over medium heat.

5. Remove mushrooms from marinade; reserve marinade. Place mushrooms, stemmed side down, on hot grill rack. Grill, turning once and basting frequently with marinade, until browned, about 8 minutes.

EACH SERVING: About 90 calories, 2g protein, 6g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 140mg sodium

TIP: Grilled portobellos make great “pizzas.” Once the mushrooms have been turned and grilled, top them with shredded mozzarella and continue grilling just until the cheese has melted. Top each with a sprinkling of finely chopped tomato and a sprig of fresh basil.