Grill ‘em up portabella mushrooms: Detox recipe 17 of 21May 9, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food – boy do I have some good stuff in store for you! From now until May 13th you can find a new recipe here each day. You can wait until the next time I run this program live, or get yourself the DIY version available here.
Confession: I’ve never grilled anything in my life until this summer. I mean, I’ve prepared stuff for the grill. I’ve handed food to the person grilling, served grilled food, certainly eaten grilled food.
But stand over the grill myself? Intimidating! I generally rule the kitchen and let my husband handle the outdoor stuff. Divide and conquer? Or just stupid gender roles?
While I still have no idea how you do it with charcoal, I’m proud of myself for figuring out this gas grill we have on the patio. Ha – I bet you’re laughing at me. That’s ok. I’m kinda laughing at me too.
But this spring I’m determined to fully use this grill and our picnic table for family dinners and weekend entertaining. Something detox-friendly to throw on the fire? Try these:
Grill ‘Em Up Portabella Mushrooms
This is my detox-friendly version of a recipe in Veganomicon.
2 large portobello caps
1/2 cup red wine
1 Tbl. olive oil
1 Tbl. tamari
1 large shallot, minced (or 1/2 an onion, or 2 cloves garlic)
1 tsp. dried basil, oregano, thyme or other herb
Combine all ingredients in a shallow bowl. Place mushroom caps upside down in bowl and spoon most of the marinade into them. Marinate 30 minutes.
On an outdoor grill: 5-6 minutes on each side. Or, roast in the oven: 40 minutes at 400F, flip halfway through.
Serve as you would steak, sliced into strips. Or serve on a bun like a burger.