Portobello Steaks
Food Styling: Lou Kenney. Styling: Charlie Phillips
Serves 4
Suitable for veggies. Oozing rich savoury juices like the best steaks. This calls for bread or a bulgur salad or some dressed green lentils to soak up all the flavour.
4 portobello mushrooms, stalks trimmed level
finely chopped spring onion and flat-leaf parsley, to serve
Marinade
2 tsp balsamic vinegar
2 heaped tsp dijon mustard
2 tbsp maple syrup
- Whisk the marinade ingredients together in a medium bowl with 1 tbsp of vegetable oil until smooth.
- Place the mushrooms on a plate, coat each side with the marinade, then drizzle over some vegetable oil and season with salt.
- Barbecue the mushrooms over hot coals for 4-6 minutes on each side, cupped-side down first so as to collect the juices given out when you turn them. Remove them carefully from the grill to avoid spilling these.
- Serve scattered with spring onion and parsley.