Portobello mushrooms are earthy and delicious and simply at their best when grilled.
Eight medium (or four large) portobello mushrooms, cleaned, stems removed.
Marinade:
2 tablespoons extra virgin olive oil
1 tablespoon tamari or soy sauce
finely grated peel and freshly squeezed juice of 1 organic lemon
2 large garlic cloves, crushed
1/8 teaspoon dried rosemary
1/8 teaspoon black pepper
Stir together all the ingredients for the marinade in a small bowl.
Remove the stems, clean the mushrooms with a damp cloth, and then arrange them in a shallow, non-metal dish. Pour the marinating liquid over them. Cover with a lid or plastic wrap. Set aside for about 30 minutes.
Heat a large grill pan (or fire up an outdoor grill).
Place the mushrooms on the grill, cap side down, and cook until you get some nice grill marks, around 4 to 5 minutes. Then, turn and cook for 4 to 5 minutes more until the mushrooms are tender.
Serve these on a bun, burger style, as sliders if your mushrooms are on the smaller side, or enjoy them over a bed of rice or on a garden salad with the works!
