Grilled Portobello Mushrooms with Feta Salsa
It's always great to have an option for guests who don't eat meat or prefer not to! These portobello mushroom steaks take no extra time and are sure to please.
Ingredients
Portobello Mushrooms
- 12 portobello mushrooms (stems removed)
- 1 cup reduced sodium soy sauce
- 2 cups water
- 1 tablespoon brown sugar
- 4 cloves garlic (crushed)
Feta Salsa
- 2 cups crumbled feta cheese (or sub vegan feta)
- 1 1/2 cups finely chopped flat leaf parsley (loosely packed)
- 1/2 cup finely diced red onion
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- pepper to taste
Instructions
Portobello Mushrooms
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In a large resealable plastic bag (you may need two) or shallow pan, add the mushrooms (in a single layer for the pan). Combine the soy sauce, water, brown sugar and garlic in a bowl, whisk together and add it to the mushrooms. Allow to marinate for around 30 minutes (don't leave them any longer than an hour or they will become too salty). Make the feta salsa (below) while the mushrooms marinate.
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Preheat the grill. Remove the mushrooms from the marinade and place on a hot grill. Cook 3-5 minutes on each side or until there are grill marks on the mushrooms and they are slightly softened.
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Serve two mushrooms per person with a spoon full or two of feta salsa.
Feta Salsa
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Combine all of the salsa ingredients together in a medium bowl, stir to combine and refrigerate until ready to serve.