The juiciest, most tender, [mushroom] steak I’ve ever eaten.
You really won’t miss the meat on your plate!
This Portobello recipe is SO satisfying.
The grill helps to bring out the rich flavor of the mushroom- adding a gentle tenderness and juicy bite.
This recipe is so simple. The one catch (for optimal flavor) is that you need 1 hour to let the caps marinate. So just be sure to plan ahead!
1/4 cup of olive oil
3 tbsp balsamic vinegar
4 garlic cloves, minced
4 tbsp (about 1 quarter of an onion) chopped onion
1/2 tsp Italian seasoning (optional)
salt and pepper to taste
1. Open your portobellos (feminine spelling is also seen as portabella)!
2. Wash the portobellos and cut off the stems (some portobello caps are already cut off).
(Below you can see the stems are trimmed and caps are washed. When washing, be sure to remove all the dark brown “dirt spots” and rub until the cap feels clean. As you can see below, it will still look ‘dirty.”)
3. Add the olive oil, balsamic, optional Italian seasoning, and salt and pepper to taste. Add the chopped onion and minced garlic. Stir.
4. Place portobello caps on a flat dish/pan.
5. Pour the olive oil mixture evenly over the caps. Let marinate for one hour.
6. After an hour, pre-heat grill to medium heat and place caps gill side up (as shown below) on the grill.
7. Let the caps cook with the lid closed for about 10 minutes. DO NOT FLIP THE CAPS! They will flatten out and shrink a bit when finished (seen below).
8. Flip it over to serve (I think it looks prettier this way!) and add some salad and quinoa for a side. Enjoy a delicious, healthy vegetarian meal!
Popping full of flavor!
cheers and happy evolving!