Ingredients
6 caps portobello mushrooms, cleaned and stems removed
2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
1/2 c. loosely packed parsley leaves
1/2 c. loosely packed basil leaves
2 tbsp. olive oil
2 garlic cloves, roughly chopped
Zest of 1 lemon
1/2 tsp. red pepper flakes
Preparation
Step 1Preheat grill or grill pan to medium heat. Brush mushroom caps all over with vegetable oil and season with salt and pepper.Step 2Place mushrooms cap side down on grill. Let cook until grill marks form, about 4 to 6 minutes, then use tongs to flip caps and cook 4 to 6 minutes more, or until mushrooms are tender.Step 3Meanwhile, combine parsley, basil, olive oil, garlic, lemon juice and zest, and red pepper flakes in the bowl of a food processor. Season with salt and pepper and blend until sauce is smooth.Step 4Remove mushrooms from grill and place in a large bowl. Add sauce and toss gently to coat.
What’s the best way to clean portobellos? Start by removing the stems, then use a dry paper towel to gently wipe any dirt off the caps. If you’d like, you can remove the gills as well—they’re the dark bits on the underside of the cap. To remove them, simply scrape them off with a spoon and discard. Can I marinade these first? Absolutely! Try a blend of olive oil and balsamic vinegar with recipe—just enough to coat the mushrooms. Season with salt and pepper, and throw in some hearty herbs like rosemary or thyme if you like! Mushrooms are very porous, meaning they don’t need much time to soak up the flavors of a marinade. Ten minutes should do the trick, but you can leave them in the marinade for up to half an hour. Ready for dessert? Since you’ve already got the grill fired up, try these grilled pineapple sundaes! They’re drizzled with dulce de leche—what more convincing do you need? Made these? Let us know how they went in the comment section below!
