To brine, or not to brine? That is a great question and one that I have found should always be answered with a resounding, “YES!” These Peppercorn Brined Portobellos are rich in flavor and a terrific plant-based option for grilling season.
Meatless Made Easy
Portobello mushrooms are one of the best meat substitutes because of their natural “meaty” texture. But another fantastic reason they work so well in this recipe, is their ability to soak up flavor. This peppercorn brine is spicy with just the perfect amount of bite AND it can easily be marinated overnight. Therefore, all you need to do the day of, is GRILL!
These Peppercorn Brined Portobellos are absolutely delectable when placed in a hamburger bun and topped just like a traditional burger- YUM!!! However, they are also JUST as fabulous when they are served as a “steak.”
Easily Made Inside or Outside
The other great thing about these portobellos is that they can either be grilled on a grill pan if the weather is less than desirable, or they taste amazing when they have that good old smoky flavor from the grill.
Additionally, if you are worried about cross-contamination with actual meat if you are grilling for a large group of diverse food preferences, just put the portobello “steaks” in foil and EVERYONE will be happy and thoroughly satisfied.
Grilling for Everyone!
These Peppercorn Brined Portobellos are a marvelous plant-based option for grilling season. In fact, don’t be surprised if even those meat eaters at your BBQ are opting for these “burgers” instead. Just be sure to have extra on-hand, because chances are these will be a favorite of everyone at your summer gathering. Grill on!
Peppercorn Brined Portobellos
- Prep Time: 10 min. + 3 hours
- Cook Time: 10 min.
- Total Time: 20 min. + 3 hours
- Yield: 6 Servings 1x
- Category: Entrée
- Method: Grill
- Cuisine: American
- Diet: Vegan
Description
These easy marinated portobello mushrooms are one flavorful plant-based alternative for your next BBQ. Just place in a bun for a zesty vegan burger or serve over a salad for a gluten-free alternative.
Ingredients
6 Medium Portobello Mushrooms (Stems Removed)
Brine:
4 Cups Water
½ Cup Coconut Sugar
½ Cup Salt
2 tsp Black Peppercorns
¼ Crushed Black Pepper
2 Lemons (1 Zested and Juiced, 1 quartered)
2 Cloves Garlic (Crushed)
1 Bunch Fresh Thyme (stems removed)
Ice
Instructions
- Wash and prepare the mushrooms. Crush the garlic. Zest and juice one of the lemons.
- In a large stock pot, add the water, sugar and salt. Bring to a boil and stir to dissolve the sugar and salt.
- Add the lemon zest, garlic and black pepper to the pot. Turn off the heat.
- Add the ice to the pot to cool the brine to room temperature.
- Place the mushrooms in a large bowl and fill the bowl with the room temperature brine. Make sure the mushrooms are completely covered.
- Place a lid or cling wrap over the bowl and allow to sit overnight or at least 3 hours.
- Remove the mushrooms and grill them with the second lemon.
- Garnish with fresh thyme.
- Enjoy as a sandwich or as a steak.
Keywords: Peppercorn Brined Portobellos
If you love mushrooms, here are some of our favorite vegan mushroom recipes:
