Irritable Bowel Syndrome Message Boards | BBQ Portabello Mushrooms

I recently was given a superb recipe from a cousin that is a great way to do portabello mushrooms. Soak 2-3 medium or 2 large portabello mushrooms in a marinade consisting of 1/2 Cup Virgin Olive Oil; 1/4 Cup Balsamic Vinegar and two tablespoons of either Worcestershire Sauce or Maggi for 3-4 hours turning occasionally. Then on a low to medium flame on a rack in the BBQ (I use propane - easier for me to control heat) about 4 inches above the heat. Start with the fin side down and turn two or three times. You'll know wehn they are down as they get softer, not mushy tho'. I have used both Maggi and Worcestershire and neither affects my IBS-D. Everything in this dish is somewhere in Heather's recipe book with the exception of Worcestershire sauce. Still BBQ weather here in the Rockies until end of Sep and since this is so delicious will do it over and over again - will try broiling on a rack in a pan this winter.Almost forgot remove the stem as they are tough and I trim the skirt a little so that the fins sit flat in the marinade.

Print Remind Me Notify Moderator