Grilled portobello mushrooms on greens
Meaty Portobello mushrooms are marinated briefly in a balsamic-thyme vinaigrette, charred on the grill, then sliced while still warm and arranged atop greens. We found that the earthy flavor of thyme mixes well with the olive oil and soy sauce, pairing perfectly with portobello mushrooms. We suggest fresh thyme for this recipe, but if you're in a pinch and only have dried thyme available, cut the amount by one-third. This delicious dish comes together in just 11 minutes and can be served as a side to flank steak or is hearty enough to be a vegetarian dish.
1 Tbsp, or red-wine vinegar
2 tsp, extra-virgin
Low sodium soy sauce
1 tsp, fresh, minced
4 item(s), medium, fresh, stems discarded
4 cup(s), or mesclun salad
- Spray the grill or broiler rack with olive oil nonstick spray; prepare the grill or preheat the broiler.
- Combine the vinegar, oil, soy sauce, and thyme in a shallow dish. Add the mushrooms and let stand, turning frequently, about 10 minutes.
- Grill or broil the mushrooms 5 inches from the heat, brushing with any remaining marinade, until heated through, 1–2 minutes on each side. Slice thinly and serve at once over the greens. Yields 1 mushroom with about 1 cup greens per serving.