Marinated Grilled Portobella Mushrooms
This recipe is a favorite of those who like marinated mushrooms. Remember, however, that portabellas act like sponges, so marinate the mushrooms for only a short period of time, or the resulting dish will be very vinegary and unpleasant.
4 large Portobella caps, 4 to 6-inches in diameter
1 cup extra virgin olive oil
1 cup red or white wine vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon dried herbs or 1/2 cup finely chopped fresh herbs
- Remove the stems from the caps of the mushrooms. Save for use in another recipe, if desired.
- Combine the remaining of ingredients and blend well with a whisk. Let the marinade sit for 1 hour until the herbs soften.
- Prepare the grill.
- Place the mushrooms in a shallow non-metallic dish or pan and pour the marinade over the mushrooms. Let the mushrooms marinate for 10 minutes, turning occasionally to ensure uniform coating. Remove the mushrooms from the marinade and place on the hot grill. Grill on each side for 2 to 3 minutes. Remove from the grill, slice, and serve immediately.
Makes 4 servings.
Tip: If you don't have a grill, you can bake the portabellas in a preheated 350°F (175°C) oven for 5 to 7 minutes.