It was a simple meal: grilled burger / portabello, black beans, potato salad, and homegrown arugula salad. Dessert was our first ripe blackberries and blueberries on homemade peach ice cream.
The mushroom benefitted from being brushed with a zesty marinade while it was cooking. It was juicy and flavorful. It would probably have been good on a bun, but I enjoyed eating it with a knife and fork.
Here's how we made it.
Grilled Portabello Mushroom
3 oz olive oil
juice of 2 limes
1 clove garlic, peeled and minced
1 shallot, peeled and minced
Combine all the ingredients. This is enough marinade for 4 portabellos. Leftovers last well in the fridge and make a good salad dressing.
Remove the stem from the portabello. Brush off any dirt.
Put it on a grill over high heat. Brush with the marinade. Grill a few minutes, turning and brushing often. Larry's secret is he pours a little of his beer on it as well during the cooking.
Serve immediately.
I sometimes add a tsp of fresh chopped rosemary to the marinade, which adds a little more depth of flavor.
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