1 garlic clove
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons low-sodium soy sauce or tamari
1/2 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
4 portobello mushrooms (about 6 oz. each)
Vegetable oil, for grilling
1 sprig fresh basil
Red pepper flakes, for serving (optional)
Instructions
Finely chop one garlic clove and place it in a 9 x 13-inch baking dish. Add 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons low-sodium soy sauce or tamari, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon black pepper and stir to combine.
Remove and discard the stems from 4 portobello mushrooms. Add them to the baking dish and let marinate at room temperature until the marinade is almost completely absorbed. Turn halfway through, at least 10 to 30 minutes. Meanwhile, preheat a grill to medium-high heat (190°C to 200°C).
Scrub the grill grates clean if necessary. Oil the grill grates with a paper towel dipped in vegetable oil. Place the mushrooms, stem-side up, on the grill. Cover and grill until softened and lightly browned, 4 to 5 minutes per side. Meanwhile, pick the leaves from a fresh basil sprig and finely chop.
Place the mushrooms on a platter. Sprinkle with basil and chili flakes (if using).
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
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