Thick and meaty portobellos are marinated in a garlic soy dressing and grilled until they’re lightly charred and full of savory, umami flavor.
Ingredients :
4 large portobello mushrooms or 8 small portobello mushrooms
Marinade:
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 clove garlic minced
¼ teaspoon black pepper
salt to taste
Directions :
With a paper towel, wipe the mushrooms clean. Remove stems.
Using a sharp knife, cut a few shallow cuts across the surface of the tops of the mushrooms (just enough to allow the marinade to get into the mushroom).
In a glass bowl or freezer bag, mix marinade ingredients. Add the mushrooms and toss well to coat. Let marinate for at least 15 minutes or up to 1 hour.
Preheat the grill to medium-high and place mushrooms on it stem side down.
Cook portobellos 5 to 6 minutes. Flip them over and cook for an additional 4 to 5 minutes, until juicy and tender.
