Grilled Portobello Mushrooms with Chimichurri Sauce
These wonderful grilled mushrooms can be served alone, with this chimichurri sauce or a variety of others. I like to grill these along with fish, steak, or cauliflower steaks to provide a variety of main courses depending on my guests' preferences.
Ingredients
- ½ cup olive oil extra virgin
- 3 Tbsp lemon juice
- 6 cloves garlic minced
- ¼ tsp salt
- 4 portobello mushrooms 5 - 6 inches in diameter
Instructions
- Combine oil, lemon juice, garlic, and salt in a 1 gallon zip lock bag. Add mushrooms and toss to cover. Press out as much air as possible, seal bag, and let sit at room temperature for at least 1 hour.
- Cut four 12-inch square pieces of foil. Turn all burners on the gas grill to high and heat for about 15 minutes. Turn burners down to medium-high.
- Remove mushrooms from marinade and place each one on a foil square and wrap tightly. Place foil packets on grill, sealed side up. Cook, covered, until juicy and tender, about 12 minutes.
- Unwrap mushrooms and place, cap side down, and grill for about 30 to 60 seconds until there are nice grill marks. Transfer to platter, drizzle over chimichurri sauce, or pass it on the side.