One of my all-time favorites. These are a staple in my fridge. Serve these succulent mushrooms on salads, on pizza, sandwiches, or as Tapas. Marinating Portobello’s after grilling keeps prep easy and doubles the amount of delicious meaty flavor the mushrooms absorb. For enhanced flavor and texture, I recommend cutting the mushrooms to various thicknesses. No grill? No worries. You can easily grill the Portobello’s indoors, any time of year, using a cast iron grill pan.
- 6 large firm Portobello mushrooms and stems, wiped clean and sliced into ¼ and ½ inch slices
- Spray vegetable oil
For the Marinate:
- 3 tablespoons vegetable or olive oil
- ½ cup Tamari soy sauce
- 1 teaspoon vegetarian Worcestershire sauce
- ¼ teaspoon Liquid Smoke
- Freshly ground black pepper
Add the marinate ingredients to a small jar and shake well until emulsified. Alternatively add to a bowl and whisk until combined. Set aside.
Heat your grill and grill topper pan to 450 degrees. Lightly spray the mushrooms with oil and place in a single layer into the grill pan. When the underside of the mushrooms begins to char, about 5-7 minutes flip and cook until the underside is browned and the mushrooms are firm tender.
Place the hot mushroom slices into a covered container and pour over about half of the marinate. Using your hands, mix the mushrooms until they’re evenly coated. Add about five turns of black pepper and mix again. Cover and let the mushrooms rest for one hour to overnight. Turn the covered container occasionally to ensure evenly saucing every morsel.