Pungent Cranberry Portobello Caps

Faigy Grossman Faigy Grossman
Leave a review

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.

1h 20m 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

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.

Credits

Notes:

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!

Description:

Food and Prop Styling by Chavi Feldman

Photography by Hudi Greenberger

Suggested Recipes

Explore

barbacue barbecue barbeque BBQ cranberries cranberry sauce faigy grossman fruity grill portabella portabello portobello mushrooms
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments