Barbecued, Marinated, Portobello Mushrooms is a modern British recipe for a classic vegetarian barbecue dish of portobello mushrooms (large open-cap chestnut mushrooms) that are marinated in a herbed lime juice and oil blend before being cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Barbecued, Marinated, Portobello Mushrooms.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
500g portobello mushrooms (large open-cap chestnut mushrooms), cut into thick slices
1/2 tsp sea salt (or to taste)
1 tsp freshly-ground white pepper
For the Marinade:
90ml extra-virgin olive oil
juice of 2 limes
1 garlic clove, minced
1 small shallot, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh flat-leaf parsley, chopped
Method:
Brush the mushroom slices with olive oil and season to taste with salt and white pepper. Place on your barbecue and cook the slices for about 2 minutes per side, or until soft and cooked through.
Whisk together the marinade ingredients in a bowl. Add the hot mushroom slices and toss gently to coat. Put aside to marinate for at least 1 hour before serving.
