Ingredients with Measurements:
- 4 large Portobello mushroom caps
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Clean the Portobello mushroom caps by wiping them with a damp paper towel. Remove the stems and gills.
2. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper.
3. Brush the marinade onto both sides of the mushroom caps.
4. Preheat the grill or grill pan to medium-high heat.
5. Place the mushroom caps on the grill or grill pan, gill side down.
6. Grill for 5-7 minutes on each side, or until the mushrooms are tender and juicy.
7. Remove from the grill and let rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 7g
Protein: 3g
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Red wine vinegar can be used instead of balsamic vinegar.
- Any type of oil can be used instead of olive oil.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Top the grilled mushroom steaks with crumbled feta cheese or grated Parmesan cheese.
- Add sliced onions or bell peppers to the grill for a flavorful side dish.
- Serve the mushroom steaks on a bed of mixed greens for a light and refreshing salad.
Tips and tricks:
- Make sure to brush the mushrooms with the marinade on both sides to ensure even flavor.
- Don't overcook the mushrooms, as they can become tough and chewy.
- Use a basting brush to apply the marinade to the mushrooms for even coverage.
Storage instructions:
Leftover mushroom steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mushroom steaks in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the mushroom steaks on a large platter with a sprinkle of fresh herbs, such as parsley or basil.
Garnishes:
Garnish with a drizzle of balsamic glaze or a sprinkle of chopped nuts, such as walnuts or almonds.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the mushrooms are sticking to the grill or grill pan, lightly brush them with oil before placing them on the heat.
Food safety advice:
Make sure to thoroughly clean the mushrooms before cooking to remove any dirt or debris.
Food history:
Portobello mushrooms are a type of mushroom that originated in Italy. They are known for their meaty texture and rich flavor.
Flavor profiles:
The grilled Portobello mushroom steaks have a savory, earthy flavor with a tangy balsamic vinegar marinade.
Serving suggestions:
Serve the mushroom steaks as a vegetarian main dish or as a side dish to grilled meats.
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