Portobello mushrooms’ dimensions and texture make them an excellent alternative to meat; following this recipe, you can try them on the griddle for an unusual vegan meal.
Serves: 2 | Preparation time: 5 mins + 1 h to marinate | Cooking time: 10 mins
- Portobello mushrooms: 4
- Garlic cloves: 2
- Thyme, fresh: 5 sprigs
- Extra virgin olive oil (Evoo): 4 tbsp
- Balsamic vinegar: 3 tbsp
- Salt and pepper: to taste
Clean the mushrooms by rubbing them with the appropriate brush or a kitchen towel. Remove the stems and place the caps upside down on a plate.
Mince the garlic cloves and mix them in a bowl with the thyme leaves, the oil and the vinegar. Pour the marinade over the mushrooms and leave them to marinate for 1 hour.
Put the mushrooms on the griddle over medium-high heat for a total of 10 minutes, turning them frequently to prevent them from burning. Serve immediately.
Tip: For a delicious and light meal, pair the mushrooms to some pilaf rice seasoned with thyme and red pepper.