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portobello mushroom extra-virgin olive oil garlic shallot lemons fresh oregano thyme honey kosher salt freshly ground black pepper
Viewed: 71 - Published at: 4 years agoIngredients
- 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
Method
- 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.
