RecipesUSA 
Smoked or Grilled Portobellos with Garlic Butter
A satisfying vegetarian main highlighting meaty mushrooms, garlic, and fresh herbs.
Ingredients
- 4 large portobello mushrooms
- 3 tbsp butter or olive oil
- 3 garlic cloves, minced
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tbsp balsamic vinegar
- Salt & pepper
- Optional: thyme, smoked paprika, lemon juice
Method
- 1
1
- 2
2
- 3
3
- 4
4
Swaps & variations
- Stuffed mushrooms: add cheese or breadcrumbs
- Smoky: sprinkle smoked paprika or grill over wood chips
- Zesty: add lemon or lime
- Creamy herb: top with herbed goat cheese
Storing & freezing
Cooked mushrooms last 3–4 days. Do not freeze raw mushrooms.
Grow it yourself
- Mushrooms Grow indoors or in shaded areas.,Use store-bought mushroom kits or mushroom compost.,Maintain humidity and cool temperatures (55–65°F ideal).
- Garlic Plant in fall; harvest midsummer.
- Parsley & Chives Parsley: moist soil, partial shade.,Chives: hardy perennial, full sun.
- Mushrooms rarely attract pests if grown indoors.
- Outdoors: protect from slugs with crushed eggshells.
- Herbs naturally repel many insects.
- Mushrooms Harvest when caps fully open but still firm.,Twist gently at base.
- Herbs Harvest fresh parsley and chives as needed.
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