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
Scale
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
