"When creating a side dish, I like the sauce to have a good punch, especially if it's accompanied by something that could stand on its own," says Chris Clime. To make this dish even more flavorful, you can leave the cooked mushrooms in their juices overnight to continue marinating. When you're ready to serve, heat them in a dry, hot skillet and cook until they start to get slightly golden brown and crispy.
1/4 cup lower-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon fish sauce
2 garlic cloves, chopped
1 cup chopped fresh flat-leaf parsley, divided
4 (4-inch) portobello mushroom caps
2 tablespoons grapeseed oil
8 ounces button mushrooms, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Combine first 4 ingredients and 1/2 cup parsley in a large zip-top plastic bag. Add portobello mushroom caps to soy sauce mixture; let stand 1 hour, turning bag occasionally.
Heat a cast-iron skillet over medium-high heat. Add oil and button mushrooms to pan; cook 4 minutes or until mushrooms are tender. Stir in garlic powder, onion powder, and black pepper; cook 1 minute. Transfer button mushroom mixture to a medium bowl.
Heat a grill or grill pan over medium-high heat. Remove portobello mushrooms from marinade; discard marinade. Add portobello mushrooms to grill or grill pan. Cook 3 minutes on each side or until slightly tender; cool. Chop mushrooms. Add portobello mushrooms to button mushroom mixture; toss to coat. Stir in remaining 1/2 cup parsley.