How to Grill Mushrooms and Recipe for Grilled Stuffed Portabella Mushroom Burgers

Growing up near the Mushroom Capital of the world, Kennett Square, I learned to make meals from mushrooms at an early age. Stuffed Grilled Portabella Mushrooms are a BBQ favorite.

Mushrooms absorb liquids like sponges. This explains why many people tell you not to wash your mushrooms, simply to brush the dirt off and remove woody stems. I initially clean my mushrooms with a mushroom brush (available in specialty cooking shops), or in a pinch you can use a soft dry cloth, or a new soft bristled tooth brush (using a very, very delicate touch). After the initially cleansing, I briefly rinse them off with running water.

Remove the stem if it is woody; reserve stems for the stuffing if it is O.K.

Mushrooms have high water content; they may shrink by half, when placed on the grill. Make certain to choose Portabella Mushroom Caps that are much larger than your hamburger bun for this meal. If you do not, your mushroom will fall between the grates of the grill. Smaller mushrooms, if you desire to use those, can be placed on water soaked bamboo or metal skewers to prevent a dinner disaster. Smaller mushrooms can be used for appetizers.

This is a modification of my Aunt Kate's Original Recipe.

Recipe for Grilled Stuffed Portabella Mushroom Burgers

(Don't forget to get 4 hamburger rolls on which to put your burgers. Whole wheat rolls can complement the hearty woodsy favor of the mushrooms well.)

Ingredients for the Marinade and the Burger Itself:

• 4 T. Balsamic Vinegar
• 1/3 cup Olive Oil
• 2 T chopped garlic (fresh is best or jarred pre-chopped)
• 1 T fresh rosemary
• 4 large cleaned and prepared Portabella Mushroom Caps (remove and toss woody stems, chop any of the remaining stem and save for stuffing.

Instructions:

Place all ingredients in a large re-sealable bag. Expel as much air as possible; seal the bag. Place in a large bowl (as an added pre-caution against leakage). Periodically, turn the bag to allow the mushrooms to marinate. Store in the refrigerator for several hours or overnight.

Ingredients for the Stuffing:

• 1 bag of fresh spinach washed and torn (about 12 ounces)
• 1 cup tomatoes seeded and chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup sun dried tomatoes, finely chopped
• 1/4 cup Italian bread crumbs
• Any reserved mushroom stems chopped.
• 1/4 t. salt
• dash of white pepper
• Any reserved mushroom stems chopped.
• 1/4 cup dry grated parmesan cheese
• 2 T Olive Oil
• Non-stick cooking spray

Instructions:

Place olive oil in skillet. When hot, add spinach and cook until the spinach wilts (about 2 minutes). Add all the remaining ingredients except the cheese. Cook for 2 minutes and drain excess liquid. Then add the cheese. Remove from heat. This stuffing can be made the night before and stored in the refrigerator in advance. If it gets watery, pour off any excess liquid prior to heating.

Spray grill grate with non-stick cooking spray. Preheat grill. Remove mushroom from marinade and place on grill. Cook over medium heat for 5 minutes. Remove from grill. Utilize a spoon to stuff the spinach cheese mixture into the mushroom caps. Cook Portabella Mushroom Cap, cap-side down for an additional 7 minutes, until thoroughly heated.

These mushrooms can be done in a broiler instead of the grill in case of inclement weather.