Portobello Mixed Grill with Pesto + Corn on Cob
Why we love it:
- 1 pound Portobello Mushroom
- 4 Tablespoons Balsamic Vinegar
- 1 teaspoon Honey
- 2 teaspoons Kosher Salt
- 3⁄4 bunch Basil
- 1 Tablespoon Pine Nuts
- 2 Tablespoons Parmesan Cheese (grated)
- 1 clove Garlic
- 1⁄2 cup Extra Virgin Olive Oil
- 3⁄4 Red Onion (if you didn’t make the Peperonata recipe which uses the rest of the onion, just use a whole onion here)
- 1 pound Yellow Summer Squash (gold bar or crook neck zucchini)
- 4 ears Corn
Remove the stems from the portobellos (place in a bag in the freezer for stock. This is one of the best stock additions!). If you’re concerned about the gills, you can scrape them out, but they’re completely edible, so in the name of food waste and time, keep them in! Wash the mushrooms under cold water to remove any dirt.
If you’re cooking inside slice them into 2” wide strips but if cooking outside, leave the caps whole so they don’t slide through the grill grates.
In a glass dish, add the balsamic vinegar, honey, and half of the salt. Stir to combine. Place the mushrooms in, turning over once or twice to coat. And let sit for about 10 minutes.
You can marinate at room temperature for up to 3 hours. If going longer than that, cover it and place in the fridge.
2. PREHEAT THE OVEN OR GRILL
Use broil, if you’re cooking inside. Or use the BBQ grill for this one! It was made for it. A third option is to use a grill pan on the stovetop but we find it’s messier and more work than a sheet pan and broil setting.
Remove the basil leaves and tender stems from the bunch. Run under water and shake most of the excess off. Tear or chop once or twice into smaller pieces.
In a blender or food processor, place pine nuts. Add parmesan cheese, garlic clove and a pinch of salt, then pulse until finely ground, about 1 minute. Add the basil and with the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute.
Taste the pesto and consider adding another pinch of salt or a tiny splash cider vinegar or lemon juice if it seems to need a boost.
Slice the onion in half. Then into thick wedges, slicing not into half-moons but the other way, “french cut.” You should get about 8 slices. Toss in a bowl.
Slice the zucchini on a bias in oblong slices about ⅓” thick. Add to the onion.
Drizzle with 1 teaspoon of olive oil and a ½ teaspoon of salt. Toss to coat.
Shuck the corn.
6. BBQ GRILL
If using a BBQ, add the mushrooms to the grill over medium flames, and cook for about 7 minutes.
Add the onions and zucchini to the grill too. Cook them until softened but not squishy, and when they have browned grill marks. When done, remove to a platter.
Add the bare corn at the same time as the zucchini and cook for about 4 minutes total, rolling occasionally to get each side. If you have corn from the grocery store that isn’t incredible quality, just cook it a little longer. (No shame in it! Less than freshly picked corn just needs more time to cook so the sugars release).
If using a broiler in the oven - place the mushrooms on an unlined baking sheet. If you have enough room, you can add the zucchini and onions too, but don’t overcrowd things. You might be better off with 2 sheet pans.
Place mushrooms under the flame and zucchini below if you have 2 pans. Let mushrooms “sear” for about 6 minutes. Flip and cook the other side. Add the corn to the pan at this time and cook for about 4-5 minutes longer. If your mushrooms are larger, you may want to cook a little bit longer. If anything gets too browned but not cooked during this time, you can move it to a lower rack away from the flame.
If you have corn from the grocery store that isn’t incredible quality, just cook it a little longer. (No shame in
it! Less than freshly picked corn just needs more time to cook so the sugars release).
Serve a dollop of pesto and top it with the warm vegetables. Roll the corn in butter and salt, or not - as desired.