Description

Rustic and smoky, these cedar plank smoked portobello mushrooms are marinated in garlic, soy sauce, lemon, and herbs, then grilled to perfection for an earthy, savory, and deeply satisfying dish.

Ingredients

4 large portobello mushroom caps
3 tbsp olive oil
2 tbsp soy sauce
2 garlic cloves, minced
1 tbsp lemon juice
1 tsp fresh thyme or rosemary, chopped
Freshly ground black pepper, to taste
1 cedar grilling plank, soaked for at least 1 hour

Cook Mode Prevent your screen from going dark

Instructions

Soak the cedar plank in water for at least 1 hour to prevent burning and promote smoking.
Clean portobello caps with a damp cloth, remove stems, and scrape out gills if desired.
In a small bowl, whisk together olive oil, soy sauce, garlic, lemon juice, herbs, and pepper.
Place mushrooms gill-side-up in a shallow dish and pour marinade over them. Let marinate for 20–30 minutes.
Preheat grill to medium heat (350°F/175°C). Place soaked cedar plank on grill for 2–3 minutes until it starts to crackle and smoke.
Arrange marinated mushrooms on the cedar plank. Cover grill and cook for 20–25 minutes, until mushrooms are tender and infused with smoke.
Remove plank from grill, let mushrooms rest briefly, then serve hot.

Notes

Serve with fresh herbs, a squeeze of lemon, or a drizzle of olive oil for added brightness.
Try using the mushrooms in sandwiches or over grains like polenta or risotto.
Leftovers keep well refrigerated for up to 4 days.