Tis the season for spending as much time as possible outside. Perhaps you enjoy cooking outside too? These portobello mushrooms make an excellent candidate for some outside grillin.
If you don’t make them, you be illin.
To begin, you’re gonna go ahead and marinate those shrooms for a minute…
We were suckers and cooked them in the oven… Sorry, it was too damn windy that day – but they still turned out BOMB.
Invite your favorite family over, make some guacamole and aguas frescas (recipe soon!) and play this song while you cook it uuuup. Cause that’s what we’re gonna do… on the grill, fo real, this time.
Grilled Portobello Mushroom Tacos
from Forks Over Knives by Del Sroufe
4 get served
3 tablespoons low-sodium soy sauce
3 tablespoons brown rice syrup
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
freshly ground black pepper, to taste
4 large portobello mushrooms, stemmed
Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well.
Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour.
Prepare the grill.
Pour the excess marinade off the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes.