Grilled Portobello Mushroom Mini Steaks

• Vegan
• Gluten free

• Produce

  • 3 cloves Garlic
  • 3 Portobello mushroom caps

• Condiments

  • 1/4 cup Tamari

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Italian seasoning
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Drinks

  • 1/4 cup Vinegar or orange juice

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Liquids

  • 1 cup Water

Found on thekitchengirl.com

Description

Ingredients

• 3 Portobello Mushroom Caps (remove stems, slice into 1” strips)
• 1 cup Dry White Wine
• 1 cup Water
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Soy Sauce or Tamari
• 1/4 cup Vinegar or Orange Juice
• 3 cloves Garlic (minced)
• 2 tsp Italian Seasoning
• 1/4 tsp Kosher Salt
• Black Pepper

Directions

• Carefully remove stems from PORTOBELLO MUSHROOM CAPS; wipe mushrooms clean with a paper towel; cut into 1” slices; set aside
• In a 8” x 10” glass dish, combine WHITE WINE, WATER, OLIVE OIL, TAMARI, VINEGAR, GARLIC, ITALIAN SEASONING, SALT, PEPPER; whisk to combine.
• Add MUSHROOMS to marinade; top off with more water until mushrooms are submerged in liquid; cover dish with lid or plastic wrap; marinate 30 minutes up to 8 hours.
• Remove MUSHROOMS from marinade; place in prepared grill basket or directly on grate of grill; grill on medium heat with lid closed 8-10 minutes; flip each mushroom steak onto opposite side; close lid and grill another 8-10 minutes until cooked through.
• Remove mushrooms steaks and allow to cool slightly before eating.