Pungent Cranberry Portobello Caps

 
  • Cooking and Prep: 1 h 20 m
  • Serves: 6
  • No Allergens

Ease of prep? Check. Sophisticated flavor? Check. Downright delicious? Check, check, check! Try adding some chicken to the bag and make this a meal to remember.

Ingredients (5)

Mushrooms

Sauce

Start Cooking

Prepare the Portobello Caps

  1. Place all sauce ingredients into a ziplock bag. Seal bag, and shake until well combined.

  2. Place mushrooms in the bag. Shake and squeeze bag to fully coat mushrooms with sauce. Allow to marinate for one hour at room temperature.

  3. Heat grill and place caps on the grill. Grill for five to seven minutes per side, or until edges blacken and mushrooms wilt and begin to shrink. You can also broil caps in a broiler pan in the oven, turning once to cook evenly.

  4. Serve hot or warm.

Note:

This sauce is great on chicken as well. Just add cleaned chicken cutlets to the bag and then grill alongside the mushrooms until cooked through. This way, you’ve got a delicious meal-in-one!

Credits

Food and Prop Styling by Chavi Feldman

Photography by Hudi Greenberger



 
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