Grilled Portobello Mushrooms are a mouth-watering, low carb, grill recipe. The mushrooms are soaked in a simple white wine marinade and grilled to juicy perfection. Use this portobello mushroom recipe as a side dish or meat substitute for sandwiches and wraps.
Carefully remove stems from PORTOBELLO MUSHROOM CAPS; wipe mushrooms clean with a paper towel; cut into 1” slices; place in a 8" x 10" baking dish.
In a mixing bowl, whisk together WHITE WINE, WATER, OLIVE OIL, GARLIC, ITALIAN SEASONING, SALT, PEPPER; pour over the sliced mushrooms.If you need more liquid for the marinade, add small amounts of additional white wine, or water, or both...your choice.
Cover the dish with a lid or plastic and marinate for 30 minutes. Alternatively, you can cover and marinate the mushrooms up to 8 hours in the refrigerator.
How to grill portobello mushrooms
Preheat the grill to medium-high heat and spray a grill basket with cooking oil. Remove MUSHROOMS from baking dish and drain off excess marinade.
Place the mushrooms in the prepared grill basket directly on the grate of the hot grill. Close the lid and allow mushrooms to grill for 5 minutes.
Carefully lift the lid and use tongs to move the mushrooms around in the basket to promote even heating. Close lid and resume grilled for 5 minutes until thoroughly cooked.You may wish to add yet another 5 minutes to the grilling time.
Carefully remove the grilled mushrooms; cover and allow to cool slightly. Serve warm, or allow to completely cool and store in an airtight container up to 3 days.