GRILLED PORTOBELLO MUSHROOM STEAKS
Equipment
- Grill pan or barbecue
Ingredients
- Olive Oil
- Worcestershire Sauce
- Red Balsamic Vinegar
- Rosemary Dried and/or Fresh
- Soy Sauce
- Fresh Chopped Garlic Replacement / Garlic Powder
- Paprika
Instructions
- In a shallow baking dish, whisk all your marinade ingredients together. Taste and add more of ingredients as needed. I don’t typically like to measure, I think tasting and eyeing it as you go is best.
- Allow your mushrooms to marinate all day, covered, and store in the fridge. Can also be marinated a few hours before grilling.
- Heat a grill pan on medium-high heat (can also be barbecued) When pan is fully heated
- Grill your mushrooms top sides down first. They should sizzle in order to get those grill marks. Once you see the mushrooms start to soften and flatten out a but, flip them over and grill the bottom sides.
- Pour the remaining marinade into the pan. Keep grilling until your mushrooms appear fully cooked, soft, and juicy.
Notes
Serve with a side of baked potatoes and sautéed asparagus.