Portobello Mushroom Marinade Food

MARINATED PORTOBELLO MUSHROOMS

Steps:

• Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
• Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
• In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
• Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
• Let the mushrooms stand at room temperature for at least 45 minutes.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
• Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
• To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

MARINATED GRILLED PORTABELLA MUSHROOM RECIPE

Steps:

• Clean the mushrooms. Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. (This little extra step is important because this portion of the mushroom can become quite bitter when it's grilled.)
• Make the marinade. In a small mixing bowl, combine the tamari or soy sauce with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.
• Marinate. Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator to marinate for at least 6 hours, and ideally overnight.
• Grill. The next day, when you're ready to cook, preheat your BBQ or stove-top grill. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!) Put the mushrooms on a large plate and season both sides with the salt and pepper. Place the mushrooms on the preheated grill -- if you don't hear a sizzle, take them off until it's hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.
• Slice and serve. After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. Unlike when you're cooking "real" meat, this is totally safe to do! The mushrooms can be served, hot, warm, room temperature or chilled in a salad!

MARINATED AND GRILLED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill or grill pan.
• Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.

PAN GRILLED PORTOBELLO MUSHROOMS WITH HERB INFUSED MARINADE

Steps:

• Remove stems from mushrooms, and lightly wipe tops with a damp paper towel.
• In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge.
• When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more.
• Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms.
• Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms.
• To serve the mushrooms hot, simply use myltiple pans on the stove at once.
• Serve 2 mushrooms per person.

PORTOBELLO MUSHROOM SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
• Prepare grill or broiler.
• Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
• Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
• Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.