Digital Coach-led events. Grilled portobello mushrooms on greens. Total Time. Meaty Portobello mushrooms are marinated briefly in a balsamic-thyme vinaigrette, charred on the grill, then sliced while still warm and arranged atop greens. We found that the earthy flavor of thyme mixes well with the olive oil and soy sauce, pairing perfectly with portobello mushrooms.
We suggest fresh thyme for this recipe, but if you're in a pinch and only have dried thyme available, cut the amount by one-third. This delicious dish comes together in just 11 minutes and can be served as a side to flank steak or is hearty enough to be a vegetarian dish. Ingredients Balsamic vinegar 1 Tbsp , or red-wine vinegar. Olive oil 2 tsp , extra-virgin. Low sodium soy sauce 2 tsp. Fresh thyme 1 tsp , fresh, minced.
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Keep reading for all the delish deets! That will be perfect for the summer. Servings 3. Recipe Notes Notes: For added flavor I would squeeze some fresh lemon on top. Share this Total Time. Like mushroom pizza burgers minus the buns. They make wonderful main dishes, or slice each mushroom cap into quarters for a sophisticated, forkless appetiser. Ingredients Uncooked portabella mushroom s 4 item s , stems removed, wiped clean with a damp paper towel. Olive oil cooking spray 1 spray s. Dried oregano 1 tsp s.
Fresh basil 8 tbsp s , fresh for garnish. Instructions Heat a grill or grill pan to medium-high heat. Place mushrooms on a tray and lightly coat with cooking spray. Place mushrooms on grill, underside gill down, and cook, covered, 4 minutes. Uncover and using tongs, flip mushrooms; cook for 4 minutes more.
Meanwhile, in a small bowl, combine cheese, garlic powder and oregano. After mushrooms have cooked for 8 minutes, remove them to a tray and reduce grill heat to medium-low.
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