All Photos © Christine Elise McCarthy 2015
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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!
Delightful-Delicious-Delovely 
I HAVE MADE THOSE PORTOBELLO MUSHROOMS BEFORE WITH MARINADE…I AM GLAD YOU SHOULD A DIFFERENT VERSION
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Your recipe calls for 1/4 Soy sauce or tamari, but you did not include a measurement. How much….1/4 cup, 1/4 tsp, or 1/4 TBS?
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Good catch! Thanks for pointing it out! 1/4 cup. Thanks again!
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