Grilled Portobellos with Salsa Verde
Meaty portobellos are a natural for grilling. To give the mushrooms a flavor boost, we quickly marinate them in our piquant salsa verde, which includes fresh parsley, cilantro and garlic. Then they’re cooked until tender in a perforated pan on an outdoor grill. Serve alongside grilled steaks or chicken, or tuck the mushrooms between toasted buns and garnish with your favorite condiments for a satisfying vegetarian burger.
Ingredients:
- 3/4 cup (1 oz./30 g) chopped fresh flat-leaf parsley
- 3 Tbs. chopped fresh cilantro
- 4 garlic cloves, minced
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1/3 cup (3 fl. oz./80 ml) red wine vinegar
- Kosher salt and freshly ground pepper
- 6 large portobello mushrooms, stems trimmed and caps brushed clean
- Canola oil for brushing
Directions:
In a large bowl, stir together the parsley, cilantro, garlic, olive oil and vinegar, and season with salt and pepper. Add the mushrooms and toss to coat. Let marinate at room temperature for 15 minutes.
Meanwhile, prepare a medium-hot fire in a grill. Lightly brush an outdoor fry pan with canola oil. Place the pan on the grill, close the grill and preheat the pan for 10 minutes.
Remove the mushrooms from the marinade, reserving the marinade. Arrange the mushrooms in the preheated pan and cook, turning once, until tender, 3 to 4 minutes per side. Transfer the mushrooms to a platter and serve immediately with the reserved marinade alongside. Serves 4 to 6.
Williams Sonoma Test Kitchen
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