All Photos © Christine Elise McCarthy 2018

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

I did it! My channel is officially one year old! In this episode you will see how I make my grilled portobello mushrooms and, more importantly, get a look back at a year’s worth of rants (and there ARE some rants!), bloopers, blunders, boobs & f bombs. I hope you laugh! Thank you for your support this year. This channel would suck for me if nobody watched. And – PLEASE SUBSCRIBE! Click the image below to watch.

Portobello mushrooms are a great meat substitute. You can eat them hot or room temperature – in a salad or on a bun. I sliced mine up & tossed them with the extra marinade & some heirloom cherry tomatoes, arugula & a few scallions. It was like a vegan steak salad! Mmmmmm!

Marinated Grilled Portobello Mushrooms

serves 4

INGREDIENTS

4 large portobello mushrooms

1/4 cup olive oil

1/4 cup nice balsamic vinegar

1 TBS sambal oelek or sriracha

1/4 cup soy sauce or tamari

DIRECTIONS

Cut the stems from the mushrooms & scrape the fine ribs from the bottom – as they can get bitter.

Mix the marinade ingredients & toss the mushrooms in it & let them sit at least an hour.

Heat your grill or dry grill pan until it is very hot. The mushrooms should sizzle upon contact. Cook 3-4 minutes on each side.

Serve whole or sliced – any way you prefer. You can drizzle the extra marinade on them – if you like. Eat’m up!