Manitaria Scharas (Greek Grilled Mushrooms)

🧂 Ingredients

• 500 g Large mushrooms(Portobello or large cremini mushrooms work best. Ensure they are firm and fresh.)
• 60 ml Extra virgin olive oil(Good quality olive oil will enhance the flavor.)
• 3 cloves Garlic(Finely minced or grated.)
• 2 tbsp Fresh lemon juice(About half a medium lemon.)
• 2 tbsp Fresh parsley(Finely chopped.)
• 1 tsp Dried oregano(Optional, but adds a classic Greek flavor.)
• 0.5 tsp Salt(Or to taste.)
• 0.25 tsp Black pepper(Freshly ground, or to taste.)

👨‍🍳 Instructions

1. 1

   Prepare the mushrooms: Gently wipe the mushrooms clean with a damp cloth or paper towel. If they have tough or dry stems, twist or carefully cut them out. You can leave the caps whole or slice them in half if they are exceptionally large.

   ⏱️ 5 minutes
2. 2

   Make the marinade: In a small bowl, whisk together the extra virgin olive oil, minced garlic, fresh lemon juice, chopped parsley, dried oregano (if using), salt, and black pepper. Stir until well combined.

   ⏱️ 3 minutes
3. 3

   Marinate the mushrooms: Place the prepared mushrooms in a shallow dish or a resealable bag. Pour the olive oil mixture over them and toss gently to ensure each mushroom is evenly coated. Let them marinate for at least 5-10 minutes at room temperature.

   ⏱️ 5-10 minutes
4. 4

   Grill the mushrooms: Preheat your grill (outdoor grill or grill pan) to medium-high heat. Aim for a temperature of approximately 200-230°C (400-450°F). Place the marinated mushrooms directly on the hot grill grates, cap-side down first if whole. Grill for about 5-7 minutes per side, or until the mushrooms are tender, slightly softened, and have developed nice char marks. Avoid overcrowding the grill; cook in batches if necessary.

5. 5

   Serve: Remove the grilled mushrooms from the grill. Arrange them on a serving platter. Drizzle with any remaining marinade or a little extra olive oil if desired. Serve immediately while warm.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For best results, use large, firm mushrooms like Portobellos or large cremini caps.
• ✓Don't overcook the mushrooms, as they can become watery and lose their texture.
• ✓Serve immediately after grilling for the best flavor and texture.
• ✓If grilling indoors on a grill pan, ensure it is well-oiled to prevent sticking.

🔄 Variations

• Stuff the mushroom caps with crumbled feta cheese or goat cheese before grilling.
• Add a splash of balsamic glaze to the marinade or drizzle over the finished dish.
• Incorporate other herbs like fresh thyme or rosemary into the marinade.

🥗 Nutrition

Per serving