1/8teaspooncayenne pepperoptional, recommended for flavor depth and a kick, more if desired
Marinated Portobello Mushrooms
Preheat oven to 425° F
Find a casserole dish that will fit all four mushrooms without overlapping. You can cut some of the mushrooms in half to get them to fit without overlapping. For easy clean up, you may want to line the dish with foil or parchment paper.
Pull the stems out of the portobellos. Then make the marinade by combining garlic, soy sauce, balsamic vinegar, oil, and liquid smoke.
Spoon, brush or rub the marinade onto the mushroom caps. Let them sit for 15 minutes stem-side down soaking up the marinade in the casserole dish while the oven is heating.
Once the oven is heated, spoon, brush or rub more marinade onto them. Then put them in the oven stem-side-down for 15 minutes. Make the Chimichuri-Gremolata Sauce while the mushrooms are in the oven.
Then remove mushrooms from the oven, flip the mushrooms over, and spoon the hot juices from casserole dish onto the mushrooms, which are now gill-side-up. Return to oven for 10 – 15 more minutes.
Remove from oven and flip again.
Add all Chimichuri-Gremolata Sauce ingredients to a high-powered blender and blend, starting slow and increasing speed, until smooth. Stop and scrape the sides as needed while blending. Blend until completely smooth. Taste and add more cayenne if desired.
Make the Chimichuri-Gremolata and the marinade and store separate from the mushrooms. You can marinate the mushrooms for up to 30 minutes before cooking.
You can put the stems in with the mushrooms if you want, I think they are tasty.You can remove the gills from the mushrooms with a spoon if you want before adding to the marinade. I like the gills, but it's personal. If you are using full sodium soy sauce/tamari, you may want to use about a third less and sub out that third with water.
Chimichuri-Gremolata Sauce Notes
This gets smoothest when it’s made in the blender, which is my preference. It will be more rustic and gremolata-esque if you make it in a small-medium food processor. You will have leftover Chimichuri-Gremolata Sauce, enjoy with pasta, salads, fries or mixed with Low Oil Hummus for a zesty dip.Balsamic vinegar can be young or aged, syrupy or vinegary, cheap or expensive. For this recipe I use the young, vinegary, cheap stuff. This balsamic vinegar fits that description and works well for this recipe. www.planttestkitchen.com