MARINATED PORTOBELLO MUSHROOMS
For some reason, these marinated portobello mushrooms always remind me of my mom, which is funny because I don’t think she makes them that often—I guess she did once or twice, and I really remembered them. (It’s the same way with lavender—she doesn’t even like it much, but I think of her every time I smell it.) Marinated portobello mushrooms make a great vegetarian option for a burger patty, or you can slice them up and add them to salads. SERVES 4
PREP TIME: 5 minutes, plus 30 minutes to marinate
COOK TIME: 20 minutes
1 cup extra-virgin olive oil
½ cup balsamic vinegar
1 tablespoon Dijon mustard
2 or 3 garlic cloves, minced
4 large portobello mushroom caps, cleaned and stemmed
Salt
Freshly ground black pepper
- In a large bowl, mix the olive oil, balsamic vinegar, Dijon mustard, and garlic. Add the portobello mushroom caps to the mixture, and mix well to cover all surfaces. Season with salt and pepper, cover the bowl, and marinate for at least 30 minutes.
- Remove the mushrooms from the marinade, and cook on a grill, grill pan, or in a regular skillet over medium-high heat for 7 to 10 minutes on each side, until tender, and serve.
VARIATION 1 ASIAN-MARINATED PORTOBELLO MUSHROOMS: Marinate the mushrooms in a mixture of ½ cup olive oil, ½ cup sesame oil, and ½ cup apple cider vinegar. Follow the rest of the recipe as written, and garnish with 1 tablespoon sesame seeds.
VARIATION 2 HERBY GRILLED PORTOBELLO MUSHROOMS: Use the Green Shrimp marinade (here) on your portobello mushrooms. Follow the rest of the recipe as written.
PREP TIP: You can marinate these longer than 30 minutes if you want to get them ready the night before and leave them in the refrigerator until ready to cook.
