Grilled portobello mushrooms can be eaten like steaks, and are a great side for a steak or burger. They can be tossed over pasta or sautéed with grilled red sweet peppers. Serve as a sandwich with those portobellos slipped between the artisan bread from our bakers. Shop River Valley Ranch for those over the top mushrooms, Ernie's Gourmet Garlic and Mavra’s for your oil and vinegar.
6 6 - 8 - ounces fresh portobello mushrooms
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cut off mushroom stems even with caps; discard stems. If you like, remove gills. Lightly rinse mushroom caps. Gently pat them dry with paper towels.
In a small bowl, combine the soy sauce, olive oil, vinegar, garlic, salt and black pepper. Lightly brush the tops of the mushrooms with some of the soy sauce mixture.
Grill mushroom caps, top side down, on the rack of a covered charcoal or gas grill directly over medium heat for 5 minutes, brushing grill sides with remaining soy sauce mixture. Turn and grill 5 to 7 minutes more or until slightly softened and tender.
Recipe courtesy of Midwest Living