Sobre esta receta

Champiñones portobello jugosos, ahumados y profundamente sabrosos marinados en una mezcla de hierbas con ajo. Estos sombreros carnosos son un clásico que agrada a todos — perfectos como plato principal vegetariano, un acompañamiento sustancioso, o dentro de un sándwich. Simple de preparar y versátil sin límites, esta receta ofrece un sabor audaz con esfuerzo mínimo cada vez.

Instrucciones

1. 1

   In a small mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, garlic, thyme, Dijon mustard, black pepper, and kosher salt until well combined.

2. 2

   Gently wipe the portobello mushroom caps clean with a damp paper towel. Remove the stems. If you prefer a less intense, less watery result, use a spoon to scrape out the dark gills on the underside of each cap — this is optional but recommended.

3. 3

   Place the portobello mushroom caps in a large Ziploc bag or a shallow dish. Pour the marinade over them, turning to coat all sides. Seal and let marinate at room temperature for 15–20 minutes (or up to 1 hour in the fridge).

4. 4

   Preheat your grill to ^[medium-high heat], about ![400–450°F]. Clean and lightly oil the grates.

5. 5

   Remove the portobello mushroom from the marinade, letting any excess drip off. Reserve the remaining marinade for basting.

6. 6

   Place the portobello mushroom caps gill-side down on the hot grill. Cook for 4–5 minutes until grill marks form and the caps release easily from the grates. Baste the top (stem side) with the reserved marinade.

7. 7

   Flip the portobello mushroom so they are gill-side up. Baste again with the remaining marinade. Grill for another 4–5 minutes until the portobello mushroom are tender all the way through and juicy. They should look deeply browned and slightly collapsed.

8. 8

   Transfer to a serving plate. Squeeze a little fresh lemon juice over each cap and scatter with fresh parsley. Serve immediately.