Grilled Portobello Mushrooms Marinaded in Neapolitan Balsamic and Sage & Wild Mushroom Olive Oil
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.
Ingredients
Ingredients:
- 1/4 cup Sigona’s Neapolitan Herb Balsamic
- 2 Tbsp fresh lemon juice
- 1 to 2 cloves garlic minced
- 2 tsp. Dijon mustard
- 1/2 tsp. Kosher salt
- 1/4 cup Sigona’s Wild Mushroom & Sage Olive Oil
Instructions
- 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.
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