Have you been looking for a way to grill your favourite vegetables in the summertime? This recipe lets you take your portobello mushrooms out onto the barbecue, or you can keep them inside on the skillet, it’s your choice! Miso paste helps add a pop of flavour to the otherwise subtle and earthy flavours you typically get from portobello mushrooms.
Prep Time: 20 minutes
Cook Time: 8 minutes
Yield: 4 servings
- 60 ml / 1/4 cup orange juice
- 60 g / 3 tbsp miso paste
- 1 large clove garlic, finely minced
- 5 ml / 1 tsp soy sauce
- 4 medium portobello mushrooms, wiped clean with paper towel
- 85 g / 6 tbsp Crystal margarine
- 90 ml / 3 tbsp white wine vinegar
- 14 g / 1 tbsp brown sugar, packed
- 160 g / 8 cup mixed greens
- 1 large orange, peeled and cut into small segments
- In a medium bowl, whisk together the orange juice, miso paste, garlic and soy sauce.
- Trim the mushroom stems so the mushroom lies flat.
- Place the mushrooms, gills side up, in a shallow dish and pour 1/2 the marinade on top. Turn mushrooms over and coat them with the other half of the marinade.
- Cover dish with plastic wrap and marinate for 1 hour.
- In a large skillet, melt 2 tablespoons (28 grams) of Crystal margarine over medium heat. Add the mushrooms, pouring the remaining marinade into a separate small bowl. Cook the mushrooms until tender, about 5 minutes on each side. While mushrooms are frying, prepare the dressing.
- Whisk the vinegar and brown sugar into the previously saved marinade.
- Melt the remaining 1/4 cup (56 grams) of Crystal margarine. While whisking continuously, slowly add the warm Crystal margarine to the marinade; set aside.
- Cut the mushrooms into 1/2 inch (1.3 centimetres) slices.
- Toss the greens with the orange segments and 1/2 of the warm dressing. Divide among 4 plates, topping each with 1 sliced mushroom.
- Serve with the rest of the dressing on the side.
- Portobello mushrooms are wonderful to cook on the BBQ in the summertime.