RECIPE MAGIC!

GRILLED PORTOBELLO

The large, meaty cap of the portobello mushroom develops a deep, earthy flavour when grilled, with a hint of smokiness that enhances its natural umami taste. For burger lovers, the texture is pleasantly chewy yet tender, providing a substantial bite that closely mimics the mouthfeel of a traditional beef patty. As a main or side, served with a touch of tangy sauce, feta and roasted sweet pepper grilled portobellos are hearty and sophisticated, appealing to vegetarians and omnivores alike.

INGREDIENTS:
6 Portobello mushrooms stems removed
1/4 cup Tuscan Herb olive oil
1/4 cup Garlic olive oil
1/4 cup Traditional Aged Balsamic
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

Optional Toppings: Crumbled Feta, grilled red peppers

DIRECTIONS:
Wipe clean Portobello heads. Do not use water. Set aside. Add remaining ingredients in medium bowl. Whisk until thoroughly blended. Pour into large ziploc bag. Add Portobello mushrooms and very gently cover all parts with marinade. Leave for one to two hours. Pre-heat grill to medium. When ready, remove heads from bag and wipe off excess marinade. Grill two to three minutes per side. Optional: Brush additional marinade while cooking. Serve as burger patty or as a double up as a main course.