烤波特贝罗蘑菇
Main40 分钟4 份简单关于此食谱
多汁、烟熏、深层次鲜味的烤波特贝罗蘑菇，用蒜香草本混合物腌制。这些肉质菌盖是众人喜爱的经典菜——完美作为素食主菜、丰富的配菜，或夹在汉堡包中。简单易做，用途广泛，这道食谱每次都能提供大胆的风味，却只需最少的努力。
步骤说明
- 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
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
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
Preheat your grill to ^[medium-high heat], about ![400–450°F]. Clean and lightly oil the grates.
- 5
Remove the portobello mushroom from the marinade, letting any excess drip off. Reserve the remaining marinade for basting.
- 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
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
Transfer to a serving plate. Squeeze a little fresh lemon juice over each cap and scatter with fresh parsley. Serve immediately.
