291108 Thu Dec 05 11:27:45 -0800 2002 6 27 General Chowhounding Topics 0 1582607 In my attempts to lose weight while at the same time sacrifcing as little flavor possible, I have recently been inspired to explore the world of Portabello Mushrooms. I ran across a recipe for "Grilling Portabellos like a steak" which basically involves taking marinated portabellos, brushing with olive oil and grilling them. I have had them and they are very good. I was considering having a container in my refrigerator with portabellos marinating so that all I would have to do is throw them on the grill. Two questions come to mind: 1. Is this a good idea? Would the marinade begin to do nasty things to the portabello? Would there be things I should avoid when concocting the marinade? 2. If it is a good idea, how long could I store it for? I am thinking that if a use something like a balsamic vinegar, it would keep for a good long time. Extra points for suggestion on marinade recipes. Thanks Thu Dec 05 11:27:45 -0800 2002 0 Gary Rolin 1 1582608 The "marinated mushroom" recipes I know of or have used involve sautéing the mushrooms first, then marinating them. I would think that the longer you soak them, the soggier they'd get. Why don't you make up a batch of marinade, put 1/2 to soak, wait another day, soak some for 1 hour, then grill up both these, and also some that have not soaked but are brushed with the marinade on the grill. After this you will be the most authoritative person on this subject, and I will defer to you. Thu Dec 05 11:34:56 -0800 2002 1582607 0 ironmom 2 1582626 I will try this approach. I will report findings back. Thanks you all for the suggestions Thu Dec 05 13:35:15 -0800 2002 1582608 0 Gary Rolin 1 1582609 You really don't want to marinate Portabella for too long. They turn to muck. I would suggest they really don't need to be marinated at all and that any dressing/flavoring be added after you grill 'em and just before you eat 'em. If you sautee, you can add sherry, balsamic vinegar, a dash of soy or other stuff towards the end of the sautee. They do really benefit from some caramelized onions (prepared separately and added as you serve.) Thu Dec 05 11:51:13 -0800 2002 1582607 0 StriperGuy 2 1582620 Indeed, no marinating needed. Why kill the natural flavor? You can dry roast or grill them, and add a little olive oil and a rub of your favorite seasons if you wish. Just as quick and easy, and gives you more variety. Thu Dec 05 12:51:55 -0800 2002 1582609 0 SLRossi 1 1582611 I've had very good luck marinating Portobellos in a balsamic vinaigrette for an hour or so and then grilling. I haven't experienced them turning into mush. Instead, they stay moist and flavorful when grilled. I don't think leaving them stored in the marinade is a great idea, but who knows- give it a shot and let us know what you find out. Thu Dec 05 12:03:36 -0800 2002 1582607 0 Chris VR 1 1582624 why dont you make a batch of marinade and have that around. when you are ready for the mushroom just soak for a little while before you grill. It really does not require much soaking time. Score the mushroom a little so marinade soaks in. It will really be mushy if you leave it in any liquid for a period of time. My favorite with portabello is balsamic, salt, pepper, thyme, tiny bit of minced garlic, little olive oil! Yum! Thu Dec 05 13:03:01 -0800 2002 1582607 0 luvfood