Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Marinated and Grilled Mushrooms

Ingredients

1 pound Domestic Mushrooms

1 pound Shitake Mushrooms

3 Large Portabella Mushrooms

1/2 cup No-Stick Grilling Marinade for Vegetables

1tsp Kosher Salt

1 tsp Black Pepper, freshly ground

Marinade

1 tsp Garlic, minced

2 tsp Dijon Mustard

2 tsp Worcestershire Sauce

1/4 cup Balsamic Vinegar

2 tsp Brown Sugar

1/2 tsp Crushed Red Peppers

3/4 cup Olive Oil

1/2 tsp Kosher Salt

1 tsp Black Pepper, freshly ground

1 tsp Fresh Thyme, chopped

2 tsp Fresh Basil, chopped

Instructions

Trim the stems on the button mushrooms so that they are even with the bottom of the mushroom. Gently remove and discard the stems of the shitake mushrooms. Remove and discard the stems from the portabella mushrooms. Using a small spoon, scrape the underside of the portabella mushrooms to remove the dark gills. Cut the portabella mushrooms into 6-8 wedges.

Place the mushrooms in a large mixing bowl with the non-stick marinade. Use a rubber spatula (or your hands) mix and coat all of the mushrooms with the non-stick marinade. Marinate for 30 minutes. Sprinkle the marinated mushrooms with the salt and pepper.

Prepare the grill. Preheat a grill screen over medium direct heat. Spread the marinated mushrooms on the hot grill screen and cook 10-14 minutes, turning once while cooking.

Marinade

Combine all of the marinade ingredients and mix well.

As soon as the hot mushrooms come off of the grill, place them in the marinade and toss evenly to coat all of the mushrooms. Keep the mushrooms in a warm place for at least 15 minutes before serving. Best when allowed to marinate in the refrigerator overnight.

Serve warm or chilled.

Yield: 6 servings

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more