Grilled Portobellos
Grilled Portobellos
Any grilled portobello is good. Crispy edges! Juicy centers! So much umami! But these grilled portobellos are—how do I put this?—so good. Like, so good I made them multiple nights in a one week, then wanted to make them again.
Ingreadient
- 2 large portobello mushrooms
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons nutritional yeast
- 3 tablespoons caper (or cornichon) brine
- 1/8 teaspoon kosher salt
- 3 tablespoons minced chives
- 2 teaspoons drained capers, minced (or 4 cornichons, minced)
- 2 buns, toasted if that’s your thing
Direction
- Use a spoon to scrape away the gills inside the mushrooms, then rinse and pat-dry.
- In a small bowl, combine the olive oil, nutritional yeast, caper brine, and salt. Stir with a fork until smooth and emulsified, resembling a loose Dijon mustard.
- Transfer 3 tablespoons of the nutritional yeast marinade to a small container. Mix in the chives and capers, then stick in the fridge. Brush the rest onto both sides of the mushrooms and stick in a container, bottom side facing up so the marinade can really sink in. Cover and refrigerate for 4 to 24 hours.
- When you’re ready to eat, heat the grill to medium-high.
- Starting stem side facing up, grill the mushrooms for 10 to 12 minutes total, flipping halfway through, until tender throughout and crispy-edged. Spread the chive-caper sauce inside the buns, then sandwich the grilled portobellos inside.
