December 22, 2008 § 2 Comments
If you’re grilling up some meats and veggies, throw some portobello slices on the BBQ. We have a cool metal gadget that can hold small slices or pieces that would fall through the cracks on the grill; alternatively, cut portobellos in large chunks and skewer, or grill the whole patty and eat it like a hamburger.
This is my stand-by marinade, adapted and inspired by a throw-together recipe from my boss at Harvest Hill Farm in Vermont. This is a versitle marinade that you can use with tofu, veggies, and I’m sure it would be tasty with meats, too.
Ingredients (all approximations; mix to taste):
1/8 cup olive oil
2 tablespoons sesame oil
1/4 cup tamari
1-2 cloves garlic, minced
3-4 tablespoons maple syrup
2-3 tablespoons orange juice
1. Thoroughly wash each portobello and cut off stem. Whisk together liquids and garlic in a large bowl.
2. Cut up portobello in large slices and toss in marinade and soak for at least 30 minutes.
3. BBQ or broil for about 10-15 minutes, depending on thickness of slices.
Diet Notes: nut free, gluten-free, vegan