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.
🍊 Citrus season is still rolling in California! These Gold Nugget mandarins from the Ojai Valley near Santa Barbara are simply fantastic!
At Ojai Matilija Ranch, each piece of fruit is hand-selected at the height of its ripeness and flavor, and any damaged fruit is removed immediately. These seedless mandarins are only available through the months of April and May, so grab them while they’re still here!
Robbie Sigona, director of Sigona's Farmers Market, with stores in Redwood City and Palo Alto, Calif., shops seasonally to always bring in the freshest produce available.
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