Good Morning America Recipes

Emeril's Barbecued Portobello Mushrooms and Vidalia Onions

A Perfect Side for Summer Barbecues

GMA Recipes
|
Servings:6
Difficulty: Easy
Cook Time: min

Chef Emeril Lagasse made stuffed barbecued chicken with barbecue sauce on Good Morning America.

He included a side of barbecued portobello mushrooms and Vidalia onions to kick it up a notch. Try the recipe during your next backyard cook out.

Ingredients

  • 6 large portobello mushrooms, stems and dark gills removed
  • 2 large Vidalia onions, peeled, trimmed, and sliced about 1/2-inch thick
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking Directions

    Preheat the grill to medium-high.

    In a large bowl, combine all the ingredients and toss to coat the mushrooms.

    Center the mushrooms and onions on a large piece of heavy-duty aluminum foil, about 18 x 18-inches. Arrange the rosemary, thyme and garlic over the vegetables. Bring up 2 sides of the foil to enclose the vegetables, fold one edge about 3/4-inch over the other, and turn under and crimp to seal. Bring up one side and fold over about 3/4-inch, and repeat with the other side to tightly enclose the ingredients. (The seam will be on top.)

    Place on the side of the grill (about 350?? to 400?? F.) and cook over indirect heat until the vegetables are tender, about 45 minutes.

    Remove the foil pouch from the grill and carefully cut along one edge to open. Peel back the foil and spoon the vegetables and their juices onto a platter. Serve hot or warm as a side dish.

    Recipes courtesy of Emeril Lagasse, ?? copyright 2003.

    Recipe Summary

    Main Ingredients: portabello mushrooms, vidalia onions, garlic

    More Info: Vegetarian


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