Hey everyone, I just had this idea and wanted to consult the hive mind. Has anybody ever tried brining mushrooms to allow salt to penetrate them before grilling them? I like the idea of grilling whole portobello mushrooms, but they're sorta hard to salt and the inside ends up kinda bland. The texture does rock though and I think this would be a nice add on for my vegetarian friends at cookouts. Just wanted to see if anyone has tried this before. TIA for any answers, and happy cooking.
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