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Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon

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“These can easily become the star attraction to your next grilled meal! For the grilling itself, build a moderate, medium-heat fire. The veggies come out tender and full of smoky flavor and can be served warm or at room temp. If grill marks do not appear after 5 minutes, adjust either the heat level or the position on the grill. I have made these with chunks of red onion with equally good results. These have great flavor! Interesting factoid: Once the mushroom reaches 4 to 6" in diameter, it is called a Portobello rather than a Portabella. Adapted from Cook's Illustrated magazine, May, 2009. Hope you enjoy.”

Ingredients Nutrition


  1. Thread shallots through roots and stem ends onto 2 metal skewers.
  2. Scrape most of the gills out of the mushrooms.
  3. Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
  4. Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
  5. Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
  6. Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
  7. Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
  8. Re-whisk remaining marinade, pour over vegetables, and serve.

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