Ingredients
Equipment
Method
Instructions
- 1. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- 2. Wipe the portobello caps clean with a damp paper towel and scrape out the gills if needed.
- 3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, kosher salt, black pepper, and thyme.
- 4. Brush both sides of the mushroom caps with the seasoning mixture.
- 5. Grill the mushrooms for 5 to 6 minutes per side until tender, browned, and lightly charred.
- 6. Transfer the mushrooms to a serving platter and drizzle with Steakhouse Infused Olive Oil Blend.
- 7. Finish with chopped parsley and serve warm.
Notes
For the best texture, choose firm, evenly sized portobello caps and grill them only until tender. The final drizzle of Steakhouse Infused Olive Oil Blend adds the savory finish that ties the whole dish together.
