Ingredients with Measurements:
- 4 large Portobello mushroom caps
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Grill or grill pan
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 the balsamic vinegar, olive oil, garlic, thyme, salt, and black pepper.
3. Place the mushroom caps in a shallow dish and pour the marinade over them, making sure they are well coated.
4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
5. Preheat the grill or grill pan to medium-high heat.
6. Remove the mushroom caps from the marinade and place them on the grill or grill pan, gill side down.
7. Grill for 5-7 minutes on each side, or until tender and slightly charred.
8. Serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 10g
Carbohydrates: 6g
Protein: 3g
Fiber: 1g
Sugar: 3g
Sodium: 300mg
Substitutions for ingredients:
- Red wine vinegar or apple cider 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:
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Top the grilled mushroom caps with crumbled feta cheese or chopped fresh herbs.
- Serve the mushroom steaks on a bed of mixed greens for a salad.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the mushroom caps to ensure they get a nice char.
- Don't overcook the mushroom caps, as they can become mushy.
- Use a pastry brush to brush any excess marinade onto the mushroom caps while grilling for extra flavor.
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 platter with a garnish of fresh herbs or sliced lemons.
Garnishes:
Fresh herbs, sliced lemons, crumbled feta cheese
Pairings:
- Serve with a side of roasted vegetables or a mixed green salad.
- Pair with a glass of red wine.
Suggested side dishes:
Roasted vegetables, mixed green salad, garlic mashed potatoes
Troubleshooting advice:
- If the mushroom caps are sticking to the grill or grill pan, brush them with a little oil before grilling.
- If the mushroom caps are not cooking evenly, move them around on the grill or grill pan to ensure they cook evenly.
Food safety advice:
- Make sure to clean the mushroom caps thoroughly before marinating and grilling.
- Store leftover mushroom steaks in the refrigerator and consume within 3 days.
Food history:
Portobello mushrooms are a type of mushroom that is native to Europe and North America. They are often used as a vegetarian substitute for meat due to their meaty texture and flavor.
Flavor profiles:
The marinade for these mushroom steaks is tangy and flavorful, with a hint of garlic and thyme.
Serving suggestions:
These marinated Portobello mushroom steaks are a great vegetarian option for a summer barbecue or dinner party.
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