Grilled Portobello Mushrooms with a Neapolitan Herb Balsamic Marinade
The balsamic and the olive oil are packed with awesomely herbaceous flavor, so this marinade requires just a few ingredients. Use them to build a burger or eat them as you would a steak. Marinates 2 portobello mushrooms.
Directions: In a small bowl, whisk together the balsamic, lemon juice, garlic, dijon and salt. While whisking, drizzle in the olive oil and mix until emulsified.
Place the mushrooms in a large zip-top bag. Add the marinade, seal and gently toss to coat the mushrooms. Allow to marinate at room temperature for at least 30 minutes; ideally an hour.
Preheat an outdoor grill over high heat. When time to cook, remove the mushrooms from the bag and place on the heated grill. Cook about 5 to 7 minutes a side, turning once.
Serve mushrooms either as you would a steak or make yourself a portobello mushroom burger with all your favorite toppings.
We have cheeses from California to Switzerland and everywhere in between! Our award-winning cheese department is under the supervision of our long-time cheesemonger, Maria Sanchez. She can help you pick out the perfect cheese for snacking, charcuterie, a recipe or for a holiday treat.
We carry a wide variety of brand name cheeses as well as a few we've made our own, such as Sigona's Dream of the Mountain, which is made in Switzerland, and Sigona's Moo-Na Lisa Reserve, which is made for us by Central Coast Creamery in California. Many of the cheeses you'll find here are award-winners themselves, such as Hornbacher, an incredible, handcrafted and aged cheese made by 4-time World Cheese Champion Michael Spycher.
Our market in Palo Alto, located in the Stanford Shopping Center, has an extensive cheese department as well. Come visit us today!
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