INGREDIENTS
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500 g button or portobello mushrooms
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3 tbsp olive oil
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2 tbsp soy sauce or tamari
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2 cloves garlic, finely minced
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1 tbsp balsamic vinegar
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1 tsp smoked paprika
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Freshly ground black pepper
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Sea salt, to taste
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Fresh parsley, chopped (for garnish)
TO SERVE (OPTIONAL):
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Grilled bread or flatbread
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Lemon wedges
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Vegan aioli or herb dip
METHOD
1. Prepare the marinade:
In a large bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic, and smoked paprika. Season with salt and pepper.
2. Marinate the mushrooms:
Clean the mushrooms and remove stems if necessary. Add them to the bowl and toss well to coat evenly. Let them marinate for about 20–30 minutes to absorb the flavors.
3. Preheat the grill:
Heat your Kamado Chef Grill to 230–250°C (450–480°F). Brush the grates lightly with oil to prevent sticking.
4. Grill the mushrooms:
Place the mushrooms directly on the grates or on skewers. Grill for 4–5 minutes per side, until golden brown and slightly charred.
5. Serve and enjoy:
Remove from the grill, drizzle with a little extra olive oil, and sprinkle with chopped parsley. Serve immediately with grilled bread and lemon wedges.
MAKE THIS RECIPE WITH KAMADO:
Try it on any Kamado Chef grill — from the compact 1100 model to the powerful 2200 Prestige.
Each ceramic grill ensures perfect heat distribution for juicy, flavorful results every time.