Get the Recipe
I'm a self-described "meatmaster," and in this role, I pay fairly little attention to the needs to my crazy friends who've never heard of the food chain. So I'm not entirely sure what compelled me, but I decided to throw six portobellos in the mix alongside my eight pounds of glorious home-ground fatty chuck.
With these gigantic shrooms in the house, I decided to give them a little more attention than the simple oil, salt, and pepper treatment. The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled.
Finally, I understood why some people claim portobellos to be "meaty"—the juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger. While the day ended in my favor—with zero pounds of beef left but still with two portobellos remaining—I was happy to please every guest with the attention I normally reserve for my more meaty pursuits.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.