Marinated Portobello Mushrooms

1. 1

   Brush the mushrooms carefully with a paper towel to get rid of the excess dirt.

2. 2

   Using a spoon, carefully scrape out the gills from the underside of the portobello cap.

3. 3

   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.

4. 4

   In a saute pan add the oil and place over medium heat.

5. 5

   When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes.

6. 6

   Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.

7. 7

   Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.

8. 8

   Let the mushrooms stand at room temperature for at least 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.