The lowing of some happy cows; that was my weekend alarm clock. It made me smile as I lay in bed, early morning sunlight slanting through the blinds, hearing them moo. As the days wore on, I would see the little herd standing on the ridgeline across the street, silhouetted against the sky. There is a little calf amongst the group. It seems to have the energy of my herding dogs, running circles round the cows just the same.
This weekend was beautiful blue sky, sunny and warm. It was enough to convince me that summer might really, finally be here. Long walks with the dogs, time in the yard and garden, and the first peony of the season in bloom …
dining al fresco on the horizon! And what better meal to enjoy in the late light of a summer evening than something straight from the grill? These grilled portobellos are delicious–on their own, as a sub for burgers, in omelettes or salads the next day. Enjoy!
Grilled Marinated Portobello Caps
4 portobello mushroom caps
1/4 C extra virgin olive oil
2 T wheat-free tamari or coconut aminos
2 T red wine vinegar
2 cloves garlic, minced
1/2 t grated fresh ginger
1/8-1/4 t red chile flakes (depending on how much heat you like)
freshly ground pepper to taste
- Remove the stems from and scrape the gills out of the portobello mushroom caps. Place on a plate, (former) stem side up.
- Whisk together the remaining ingredients.
- Once the marinade is well-blended, pour into the mushroom caps, diving the marinade equally among the caps.
- Let the caps marinate for 20-30 minutes.
- Grease the grates where you will be grilling the mushrooms with either a spray coconut oil, or dip a paper towel in melted coconut oil and use tongs to apply to the grates.
- Place mushroom caps on a hot grill, marinade side up, and grill for 4 minutes.
- Flip (note: the grill may flare as you flip and the marinade spills out), and grill for another four minutes.