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"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.

Chris Clime
Recipe by Cooking Light May 2016

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
1 hr 25 mins
Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Passion Fish, Reston, VA, and Bethesda, MD

Nutrition Facts

105 calories; fat 7.3g; saturated fat 0.7g; mono fat 1.1g; poly fat 4.9g; protein 4g; carbohydrates 8g; fiber 2g; iron 1mg; sodium 260mg; calcium 27mg; sugars 4g.
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