Balsamic Portobello Steaks
Balsamic Portobello Steaks is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
8 minutes
Servings:
6
These meatlike portobello mushrooms can be eaten as a main course, or they can be used in a sandwich. For the latter, split squares of focaccia and toast lightly, cut sides down, on the grill. For added richness, crumble about 3 oz. blue cheese over the cooked mushrooms and serve with arugula.
Ingredients:
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 6 large, fresh portobello mushroom caps, each
about 1/4 lb., brushed clean
Directions:
In a large, shallow, nonreactive bowl, stir together the vinegar, olive oil, lemon juice, parsley and garlic. Add the mushrooms and turn to coat. Let stand at room temperature for 1 hour, turning once. Drain before grilling.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
Place the mushrooms, gill side down, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook, turning once, until moist on the underside and just firm to the touch on the top, 4 to 6 minutes per side.
Arrange the mushrooms on individual plates and serve hot. Serves 6.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
Place the mushrooms, gill side down, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook, turning once, until moist on the underside and just firm to the touch on the top, 4 to 6 minutes per side.
Arrange the mushrooms on individual plates and serve hot. Serves 6.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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Rated 5 out of
5
by
BonBon826 from
Great Steak Substitute
This recipe is full of flavor and super easy. Portobellos are nice and filling and go great with potatoes, risotto, or salad. Make extra as they are also good leftover!
Date published: 2018-11-20
Rated 5 out of
5
by
HilaryRain from
Fantastic, easy & delicious!!
This was so easy to make, and absolutely delicious. Fantastic!!!
Date published: 2014-10-12