Ingredients:
500 g button or portobello mushrooms
3 tbsp olive oil
2 tbsp soy sauce or tamari
2 cloves garlic, finely minced
1 tbsp balsamic vinegar
1 tsp smoked paprika
Freshly ground black pepper
Sea salt, to taste
Fresh parsley, chopped (for garnish)
To serve (optional):
Grilled bread or flatbread
Lemon wedges
Vegan aioli or herb dip
Method:
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Prepare the marinade: In a large bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic, and smoked paprika. Season with salt and pepper.
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Marinate the mushrooms: Clean the mushrooms and remove stems if needed. Add them to the bowl and toss until evenly coated. Let them marinate for 20–30 minutes to absorb the flavors.
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Preheat the grill: Heat your Kamado Chef Grill to 230–250°C (450–480°F). Lightly oil the grates to prevent sticking.
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Grill the mushrooms: Place the mushrooms directly on the grill or on skewers. Grill for 4–5 minutes per side until golden brown and slightly charred.
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Serve and enjoy: Drizzle with a little olive oil, sprinkle with chopped parsley, and serve immediately with grilled bread and lemon wedges.