Marinated Portobello Mushrooms
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 159
- Total: 1 hr 7 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 2 min
Ingredients
8 portobello mushroom caps
1 cup extra-virgin olive oil
4 cloves garlic, minced
1 large shallot, minced
Zest and juice of 2 lemons
1 tablespoon chopped fresh oregano
1/2 tablespoon chopped fresh thyme
1 teaspoon honey
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Directions
- Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
- Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
- In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
- Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
- Let the mushrooms stand at room temperature for at least 45 minutes.