Meaty portobello caps marinated in balsamic, worcestershire and garlic, seared until deeply browned and tender, then finished with a glossy reduced marinade.
10m prep · 57m cook · 4 servings
Ingredients Instructions
4 whole Portobello Mushrooms 3 tbsp Balsamic Vinegar 3 tbsp Vegan Worcestershire Sauce 2 tbsp Olive Oil 2 cloves Garlic 1 tsp Onion Powder ¼ tsp Salt ¼ tsp Black Pepper Cooking Spray
Instructions 1 Remove the mushroom stems and wipe the caps clean with a damp paper towel; do not soak them, or they turn soggy. Set aside. 2 In a small bowl, whisk the balsamic vinegar, vegan worcestershire sauce, olive oil, garlic, onion powder, 1/4 tsp salt and 1/4 tsp black pepper until blended. Pour into a gallon-size resealable bag. 3 Add the mushrooms to the bag and turn to coat evenly. Squeeze out the air and seal. Marinate at least 30 minutes at room temperature, turning the bag once halfway through. For deeper flavor, refrigerate up to 12 hours instead, which adds to the total time. 4 Heat a 12-inch skillet over medium-high heat for 2 minutes, then coat it with cooking spray. Lift the mushrooms from the bag, letting excess marinade drip back in, and reserve all the marinade. Add 2 caps gill-side up, or all 4 if they fit without touching; crowded caps steam instead of browning. Cook 5 minutes, until the underside is deep brown. Flip and cook 4 to 5 minutes more, until a knife slides easily through the thickest part and the caps are juicy and slightly shrunken. If the pan starts to smoke or the marinade blackens, lower the heat to medium. 5 Transfer the cooked caps to a cutting board. Re-coat the skillet with cooking spray and cook the remaining 2 caps the same way. 6 While the second batch cooks, pour the reserved marinade into a small saucepan. Bring it to a full rolling boil over medium-high heat, then keep it boiling 2 minutes, until slightly syrupy. Taste and add salt and pepper if needed. 7 Let all the mushrooms rest 5 minutes so the juices settle. Slice each cap on a slight angle into 1/2-inch strips, or serve whole, and drizzle with the boiled marinade. Estimated nutrition (per serving) Calories 120 kcal
Protein 4g
Carbs 11g
Fat 8g
Fiber 2g
Sodium 275mg
Sugar 6g
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