MARINATED PORTOBELLO MUSHROOMS

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Marinated Portobello Mushrooms image

Provided by Tom Pizzica

Time 1h7m

Yield 8 servings

Number Of Ingredients 10

8 portobello mushroom caps
1 cup extra-virgin olive oil
4 cloves garlic, minced
1 large shallot, minced
Zest and juice of 2 lemons
1 tablespoon chopped fresh oregano
1/2 tablespoon chopped fresh thyme
1 teaspoon honey
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
  • Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
  • In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
  • Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
  • Let the mushrooms stand at room temperature for at least 45 minutes.

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