So, recently I saw some amazing portobellos in the grocery store. To be clear, I love mushrooms, but I often forget about these behemoth examples. I think of portobellos as a production. More than that, they were super popular a few years ago, and I think I’ve just forgotten about them. In actuality, they are not a production, and they are as delicious as they were a few years ago. This was one of the easiest recipes that I’ve done in a long time. The resulting mushrooms I’ve used as topping on salad, pasta, and as the entree for a meal with other sides.
They are satisfying and simple. And, there is no doubt, at all, that if I had a usable grill, that is exactly where they would have been cooked. So, for those of you still living the summer life (or considering Memorial Day cookout ideas–as they make amazing sandwiches, as well), this is the recipe for you. They are a great meat substitute for those not looking for processed analogs.
You can cook down the marinade with the “pan drippings” from your cooked mushrooms for a thicker and less acidic sauce. I recommend thinly slicing these ‘shrooms, adding grilled or sautéed onions to them, and placing the mix on a sub roll with a little of the marinade as dressing.
- 4 large portobello mushroom caps
- 1/4 cup Braggs aminos or tamari or soy sauce
- 1/4 cup apple cider vinegar
- 3 T olive oil
- 1T agave nectar
- 2 cloves garlic, minced or 1 clove garlic, pounded (crushed)
- 2 T finely chopped fresh herbs of your choice (I used tarragon and thyme)
- 1 t fresh ground pepper
- Prepare the mushrooms by brushing them clean and then taking off the stems and scraping the “gills” (the latter is a matter of choice–it is not necessary, but it makes for less browning of dishes, such as creamy pastas, etc.)
- In a jar, combine the Braggs, vinegar, oil, agave, and garlic. Shake the marinade until it is fully incorporated.
- Place mushrooms in a covered dish or in a large freezer bag, pour in the marinade.
- Marinade the mushrooms for 30 minutes and up to 3 hours at room temperature, turning the mushrooms at least once (more is better). If you are preparing this a day before, I suggest that you put the marinading mushrooms in the fridge, also turning them every now and again. The longer you marinade, the more acute the flavor. Be careful not to over-soak, as you still want some mushroomy flavor. I suggest stopping at about 6 hours, if you can… you can remove the bulk of the marinade and keep the mushrooms in the fridge until you are ready to cook them.
To cook mushrooms in the oven:
- Preheat the oven to 400 degrees.
- Combine ground pepper and fresh herbs.
- Parchment line a large and shallow baking dish (I use a sheet pan).
- Place mushrooms bottom side up, sprinkle with 1/2 of the pepper/herb mix.
- Bake for 10 minutes.
- Turn mushrooms over, sprinkle with the remaining pepper/herb mix.
- Bake for another 10 minutes.