Want a recipe from South Carolina? Well, Roz’s Rice Mill Café in Pawleys Island, South Carolina has a Portobello recipe that will knock your socks off, find it here.
2 tablespoons of Soy Sauce
2 tablespoons Worcestershire sauce
1 tablespoon of red pepper sauce
½ teaspoon of powdered garlic
½ teaspoon of powdered onion
1 teaspoon of steak seasoning
¼ cup beef stock
4 tablespoons of extra virgin olive oil
4 large Portobello mushroom caps
In a 13 by 9 inch glass baking dish, make your mushroom marinade with the first seven ingredients.
Add 2 of the four tablespoons of Olive oil and mix marinade thoroughly.
Make sure each mushroom cap has been dry rubbed clean and that stems have been cut flush with the bottom of the mushroom caps. Place mushroom caps in marinade stem side down. So that the inner most part of the mushrooms absorb the marinade. Place in refrigerator for 15 minutes. Just before grilling, flip mushroom caps over to coat the top sides and proceed to grill for approximately five minutes on each side. If the mushroom is larger, a little longer. Mushrooms should be tender when done.
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