How to Make Marinated Oven Grilled Portobello Mushrooms

Grilling portobello mushrooms accentuates their deep, earthy flavor. Marinating them in a simple savory marinade before grilling them gives them a complex flavor and makes them more like a main dish than a side dish.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 large portobello mushrooms
• 1/3 cup tamari soy sauce
• 1/3 cup mirin rice wine
• 2/3 cup water
• 4 cloves of garlic
• 1/4 tsp. sage
• dash of black pepper
• parchment paper

1. In a large glass dish or bowl, combine the tamari soy sauce, mirin rice wine, and water.

2. Peel the garlic cloves, cut the ends off, and add them whole to the marinade.

3. Add the sage and a pinch or two of black pepper. Stir all the ingredients together.

4. Clean the portobello mushrooms. Remove the stems and chop them into thin slices.

5. Add the mushroom caps and sliced stems to the marinade and let sit for about two hours, or overnight in the refrigerator.

6. Preheat the oven to 425.

7. Put a sheet of parchment paper on a cookie sheet or other baking dish.

8. Remove the mushrooms from the marinade, letting most of the marinade drain off. Put the mushroom caps on the parchment paper, smooth side down. Add the sliced mushroom stems and whole cloves of marinated garlic.

9. Cook for 25-30 minutes. Serve hot. Any leftovers can be refrigerated and used to make portobello mushroom sandwiches.

Tips & Warnings

• The marinade can be reused, or can serve as the base for gravy
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[1jmac]

on 12/7/2009 My mouth is watering to try these.

[ethoslogos]

on 12/9/2008 Portobello mushrooms are great! I can taste them reading this recipe and looking at the great pictue! 5*