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Grilled Portobello "Steak"


  • 6 cloves garlic, unpeeled
  • 1 cup olive oil
  • Salt & pepper to taste
  • 1/3 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • 4 large portobello mushrooms, wiped of any dirt with a damp paper towel

How to:

  1. Preheat the grill on high
  2. Preheat the oven to 350°
  3. In a small bowl, toss the garlic with 2 tbsp of the olive oil and a bit of salt
  4. Wrap the cloves in tinfoil and cook in the oven for 20 to 25 minutes
  5. In a medium bowl, whisk together the balsamic with 3/4 cup of olive oil, dijon mustard and honey. Set aside
  6. In a medium bow, toss the mushrooms with the remaining 2 tbsp of olive oil. Season well with salt and pepper
  7. Place them stem-side up on the hottest part of the grill. Cook for 3-4 minutes
  8. Flip to the other side and cook for another 3-4 minutes
  9. Transfer them to a small sheet tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, another 12-15 minutes
  10. Remove the garlic from he oven and unwrap. Cool slightly and squeeze the garlic pulp out from their skins. Whisk vigorously into the prepared dressing
  11. Serve each mushroom with a splash of dressing

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