Vegetarian dinner recipe: portobello mushroom fans

Portobello mushrooms have a wonderfully meaty texture that's amplified when the mushrooms are grilled or broiled. In this elegant dish, maple syrup and soy sauce enhance the rich mushroom flavour.

You can also use whole button mushrooms on skewers for this recipe but, especially if you are using this as your vegetarian main, Portobello mushrooms are almost as filling as any meat.

Preparation time 10 minutes

Cooking time 10 minutes 

Serves 4

• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) soy sauce
• 30 ml (2 tbsp) chopped fresh thyme
• 3 garlic cloves, minced
• 10 ml (2 tsp) toasted sesame oil
• 10 ml (2 tsp) pure maple syrup
• 1 g (1/4 tsp) salt
• 1 g (1/4 tsp) freshly ground black pepper
• 4 portobello mushroom caps, stems removed

1. In a large ziplock bag, combine the olive oil, soy sauce, thyme, garlic, sesame oil, syrup, salt and pepper and mix well.
2. Add the mushrooms to the ziplock bag, then press out the air and seal the bag. Gently massage the marinade into the mushrooms and let rest at room temperature for at least one hour or up to six hours.
3. Preheat a grill to medium or turn on the broiler. Remove the mushrooms from the marinade and grill or broil 10 to 15 centimetres (four to six inches) from the heat. Cook the mushrooms until tender when poked in the centre, which will take about five minutes per side. Brushing or pour the marinade over the mushrooms evenly on each side while they cook.
4. Remove the mushrooms and place them on a platter or plate, thinly slicing them on the diagonal, spreading out the slices to create a fan effect.

• If you're looking for more flavour, why not try serving the mushrooms with a simple-flavoured mayonnaise?
• Just stir together five millilitres (one teaspoon) crab boil seasoning and 10 grams (two teaspoons) chopped fresh parsley into 50 millilitres (1/4 cup) mayonnaise in a small bowl.
• Add a dollop of the mixture to each mushroom and enjoy!

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