Balsamic Portobello Steaks
In this recipe, juicy portobello mushroom caps marinate in a flavorful blend of balsamic vinegar, olive oil, fresh lemon juice, parsley, and garlic. Grilled to perfection, these tender mushrooms make a delicious and satisfying dish that is perfect for your next gathering or as a flavorful side.
— Constant Cookbook
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 6 large, fresh portobello mushroom caps, each
- about 1/4 lb., brushed clean
Instructions
- In a large, shallow, nonreactive bowl, stir together the vinegar, olive oil, lemon juice, parsley and garlic. Add the mushrooms and turn to coat. Let stand at room temperature for 1 hour, turning once. Drain before grilling.
- Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
- Place the mushrooms, gill side down, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook, turning once, until moist on the underside and just firm to the touch on the top, 4 to 6 minutes per side.
- Arrange the mushrooms on individual plates and serve hot. Serves 6.
- Adapted from Williams-Sonoma, <i>Essentials of Grilling</i>, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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